Academic literature on the topic 'Food composition tables'
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Journal articles on the topic "Food composition tables"
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S.A.B. "Food composition tables." Journal of Nutrition Education 19, no. 3 (June 1987): 149. http://dx.doi.org/10.1016/s0022-3182(87)80168-1.
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Striegel, Stefani. "Food composition tables." Journal of Nutrition Education 20, no. 4 (July 1988): 208–9. http://dx.doi.org/10.1016/s0022-3182(88)80163-8.
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Holland, Bridie, and David Buss. "NEW FOOD COMPOSITION TABLES." Nutrition & Food Science 91, no. 6 (June 1991): 4–5. http://dx.doi.org/10.1108/eb059351.
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Rivera-Dommarco, Juan A. "Food Composition and Nutrition Tables." Archives of Medical Research 32, no. 2 (March 2001): 172–73. http://dx.doi.org/10.1016/s0188-4409(01)00257-0.
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Stewart, Kent K. "The Chinese food composition tables." Journal of Food Composition and Analysis 3, no. 3-4 (September 1990): 189. http://dx.doi.org/10.1016/0889-1575(90)90025-h.
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Bisht, Prabha, and Jyoti Tiwari. "Food Composition Tables-The Indian Journey." Quest-The Journal of UGC-HRDC Nainital 11, no. 3 (2017): 331. http://dx.doi.org/10.5958/2249-0035.2017.00043.2.
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Garcia, V., RJ Rona, and S. Chinn. "Effect of the choice of food composition table on nutrient estimates: a comparison between the British and American (Chilean) tables." Public Health Nutrition 7, no. 4 (June 2004): 577–83. http://dx.doi.org/10.1079/phn2003555.
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AbstractObjective:To determine the level of agreement between the American (Chilean) and British food composition tables in estimating intakes of macronutrients and antioxidants.Design, setting and subjects: Information based on a food-frequency questionnaire with emphasis on antioxidants was collected from 95 Chileans aged 24–28 years. Nutritional composition was analysed using the British table of food composition and the American table of food composition modified by Chilean food items. Mean differences and limits of agreement (LOAs) of estimated intake were assessed.Results:Mean differences between the two tables of food composition ranged from 5.3% to 8.9% higher estimates when using the American (Chilean) table for macronutrients. For micronutrients, a bias towards a higher mean was observed for vitamin E, iron and magnesium when the American (Chilean) table was used, but the opposite was observed for vitamin A and selenium. The intra-class correlation coefficient (ICC) ranged from 0.86 (95% confidence interval (CI) 0.81–0.91) to 0.998 (95% CI 0.995–1.00), indicating high to excellent agreement. LOAs for macronutrients and vitamins A and C were satisfactory, as they were sufficiently narrow. There was more uncertainty for other micronutrients.Conclusion:The American table gives relative overestimates of macronutrients in comparison to the British table, but the relative biases for micronutrients are inconsistent. Estimates of agreement between the two food composition tables provide reassurance that results are interchangeable for the majority of nutrients.
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Alemayohu, Mulubirhan Assefa, Elisabetta Zanolin, Lucia Cazzoletti, Liliya Chamitava, Veronica Mattioli, Jenny Plumb, Peter G. J. Burney, and Vanessa Garcia-Larsen. "Flavonoid Content of Selected Foods – A Comparison of Four International Composition Tables." Current Developments in Nutrition 4, Supplement_2 (May 29, 2020): 1155. http://dx.doi.org/10.1093/cdn/nzaa056_002.
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Abstract Objectives As part of the multinational Burden of Lung Disease (BOLD) survey, this study investigated the flavonoid content and agreement levels of foods included in BOLD's food frequency questionnaire (FFQ), using four international flavonoid composition tables. Methods The USDA (American), BioActive Substances in Food Information System (eBASIS; European), Indian Food Composition (IFCT), and Phenol-Explorer (European) Tables were selected for their comparable data on five subclasses of flavonoids (flavan-3-ols, flavanones, flavones, flavonols, and isoflavones). Flavonoid estimates were derived for all foods available in each table (n = 117 USDA; n = 77 eBASIS; n = 69 IFCT; n = 90 Phenol-Explorer), and comparisons were carried out for foods common between tables. Percentage differences of flavonoid content were calculated, and intra-class correlation coefficients (ICCs; 95% confidence intervals [95%CI]) estimated. ICC reliability was categorized as low (<0.5), moderate (0.50–0.75), good (0.75–0.90), or excellent (>0.90). Results Compared to the USDA Table, total flavonoid content was overestimated by 181.5%, 14.1%, and 26.5%, in the eBASIS, IFCT, and Phenol-Explorer tables, respectively. Compared to Phenol-Explorer, total flavonoid content was overestimated by 53.0% in eBASIS and by 29.6% in IFCT. The reliability for total flavonoid content between the USDA and Phenol-Explorer tables was moderate (ICC 0.51; 95% CI 0.33, 0.65), low between Phenol-Explorer and eBASIS (ICC 0.27; 95% CI 0.02, 0.49), and low between Phenol-Explorer and IFCT (ICC 0.22, 95%CI −0.07, 0.48). There was good-to-excellent reliability between USDA and Phenol-Explorer for flavanones and flavones (ICC 0.93; 95%CI 0.82, 0.98; and ICC 0.86; 95%CI 0.73, 0.93, respectively). Phenol-Explorer and IFCT showed good reliability for flavanone and flavanol subclasses. ICCs for other subclasses was low across tables. Conclusions Flavonoid estimates varied considerably across international tables. These differences should be taken into consideration when deriving flavonoid content in population-based surveys. Funding Sources MAA is funded by the European Union's Horizon 2020 Research and Innovation Programme (Marie Sklodowska-Curie Grant Agreement). The UK's Medical Research Council (MR/R011192/1) funds the BOLD stud.
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WATANABE, Tomoko. "Food Composition Tables of Japan and the Nutrient Table/Database." Journal of Nutritional Science and Vitaminology 61, Supplement (2015): S25—S27. http://dx.doi.org/10.3177/jnsv.61.s25.
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DREHMER, Michele, Cristiane MELERE, Shaline Modena REINHEIMER, and Suzi Alves CAMEY. "Agreement of dietary fiber and calorie intake values according to the choice of nutrient composition and household measure tables." Revista de Nutrição 30, no. 2 (March 2017): 233–44. http://dx.doi.org/10.1590/1678-98652017000200008.
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ABSTRACT Objective: To analyze the variations in the daily intake of dietary fiber and calories according to the different nutrient composition and homemade measure tables. Methods: Five different methods based on different nutrient composition and household measure tables were used to calculate daily calorie and fiber intake, measured using a food frequency questionnaire, of 633 pregnant women receiving care in primary health care units in the Southern region of Brazil; they were selected to participate in a cohort study. The agreement between the five methods was evaluated using the Kappa and weighted Kappa coefficients. The Nutritional Support Table, a Brazilian traditional food composition table and the Brazilian household expenditure survey were used in Method 1. Brazilian Food Composition Table and the Table for the Assessment of Household Measures (Pinheiro) were used in Methods 2 and 3. The average values of all subtypes of food listed in the Brazilian Food Composition Table for each corresponding item in the food frequency questionnaire were calculated in the method 3. The United States Department of Agriculture Food Composition Table and the table complied by Pinheiro were used in Method 4. The Brazilian Food Composition Table and the Brazilian household expenditure survey were used in Method 5. Results: The highest agreement of calorie intake values were found between Methods 2 and 3 (Kappa=0.94; 0.92-0.95), and the lowest agreement was found between Methods 4 and 5 (Kappa=0.46; 0.42-0.50). As for the fiber intake, the highest agreement was found between Methods 2 and 5 (Kappa=0.87; 0.82-0.90), and the lowest agreement was observed between Methods 1 and 4 (Kappa=0.36; 0.3-0.43). Conclusion: Considerable differences were found between the nutritional composition tables. Therefore, the choice of the table can influence the comparability between studies.
Dissertations / Theses on the topic "Food composition tables"
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Subatkevičiūtė, Laima. "Lietuvos ir Rusijos maisto produktų sudėties lentelių palyginimas." Master's thesis, Lithuanian Academic Libraries Network (LABT), 2007. http://vddb.library.lt/obj/LT-eLABa-0001:E.02~2007~D_20070713.123702-93194.
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Darbo tikslas - Palyginti Lietuvos ir Rusijos maisto produktų sudėties lenteles.
Tyrimo metodika. Maisto produktų ir patiekalų, įtrauktų į Lietuvos ir Rusijos maisto produktų sudėties lenteles, palyginimui buvo analizuojama 23 maisto produktų ir 34 patiekalų maistinė sud��tis. Šiame darbe atlikta 25-64 metų 100 Kretingos rajono gyventojų (66 moterys, 34 vyrai), atsitiktinai atrinktų iš Pirminės sveikatos priežiūros centrų sąrašų, kurie 1999 m. dalyvavo Lėtinių neinfekcinių ligų integruotos profilaktikos programoje, mitybos tyrimo duomenų analizė. Mityba buvo tiriama 24 val. apklausos metodu. Suvartoti maisto medžiagų ir energijos kiekiai buvo apskaičiuoti, naudojant Lietuvos ir Rusijos maisto produktų sudėties lenteles. Gautos dvi rezultatų grupės buvo palygintos taikant Vilkoksono (Wilcoxon) kriterijų. Maisto davinio energijos dalių, gautų iš pagrindinių maisto medžiagų, proporcijų palyginimui, buvo taikomas Z testas.
Rezultatai. Lyginant pagrindinių maisto medžiagų ir energijos kiekius maisto produktuose ir patiekaluose, įtrauktuose į Lietuvos ir Rusijos maisto produktų sudėties lenteles, nustatyta, kad daugumos maisto produktų ir patiekalų sudėtis skyrėsi. Nustatyti statistiškai reikšmingi baltymų, riebalų, angliavandenių, cukrų, skaidulinių medžiagų, natrio, magnio, fosforo, geležies, vitamino A, vitamino B1, vitamino B2, vitamino PP kiekių ir energinės vertės skirtumai. Labiausiai skyrėsi vitamino A, maistinių skaidulų ir geležies kiekiai. Naudojant Rusijos maisto... [toliau žr. visą tekstą]The aim of the study – To compare Lithuanian food composition table and Russian food composition table. Methods. For comparison of the Lithuanian and Russian food composition tables, the alimentary structure of 23 alimentary products and 34 meals was analyzed. The analysis of the data of the nutrition research was performed at this work for 100 inhabitants of the Kretinga district aged 25-64 (66 women, 34 men). These respondents were selected from registers of the Kretinga Primary Health care centers. The nutrition was researched by 24 hours dietary recall method. Nutrient and energy intake was calculated by using Lithuanian food composition table and Russian food composition table. The two sets of the results were compared according to the criterion of Wilcoxon. Z test was used to compare the proportions of the energy parts of the alimentary ration received from the main nutrients. Results. By comparing the amounts of the main nutrients and energy in the alimentary products and meals in the Lithuanian and Russian tables, it was established that the structure of the most alimentary products and meals was different. After evaluating the structure of the alimentary ration according to the Lithuanian and Russian tables, statistically significant differences of the amounts of proteins, fats, carbohydrates, sugars, fiber materials, sodium, magnesium, phosphor, iron, the vitamin A, the vitamin B1, the vitamin B2, the vitamin PP and the energetic value were found. By using Russian... [to full text]
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Ito, Maria Stella Bonin. ""Tabela Brasileira de Composição de Alimentos - USP: banco de dados de alimentos industrializados"." Universidade de São Paulo, 2003. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-03052004-092133/.
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Informações sobre composição de alimentos são de grande importância em qualquer estudo sobre nutrição humana. A Rede Brasileira de Dados de Composição de Alimentos (BRASILFOODS) coordena as atividades nacionais sobre composição de alimentos e está ligada a Rede Latino-Americana de Dados de Composição de Alimentos (LATINFOODS), responsável pela elaboração da Tabela de Composição da América Latina. A Tabela Brasileira de Composição de Alimentos Universidade de São Paulo (TBCAUSP) foi desenvolvida pelo BRASILFOODS e está disponível na Internet (http://www.fcf.usp.br/tabela), contendo dados sobre composição centesimal, fibra alimentar, vitamina A e carotenóides, ácidos graxos e colesterol e amido resistente. Com a finalidade de ampliar as informações contidas no Web site, este trabalho teve por objetivo compilar e avaliar informações sobre a composição de alimentos industrializados. De acordo com as pesquisas de orçamentos familiares do Instituto Brasileiro de Geografia e Estatística (IBGE) e da Fundação Instituto de Pesquisas Econômicas (FIPE) foi observada a inclusão de novos produtos industrializados nos hábitos de consumo da população da Grande São Paulo, demonstrando, assim, a necessidade de informações detalhadas sobre a composição química destes alimentos. Para a obtenção destas informações foi possível contar com a colaboração de empresas do setor alimentício e laboratórios oficiais que forneceram laudos analíticos, bem como informações analíticas detalhadas. Os dados obtidos foram criteriosamente avaliados, considerando as diversas etapas envolvidas neste processo, desde o plano de amostragem até o controle de qualidade analítico. Após a compilação e avaliação, a composição centesimal de 747 alimentos industrializados foram introduzidas no Web site e as informações obtidas estão distribuídas de acordo com os seguintes grupos de alimentos: cereais e derivados (157); vegetais e derivados (21); gorduras e óleos (26); carnes e derivados (137); leites e derivados (85); açúcares e doces (42); e outros produtos (279). Com a ampliação de informações da TBCA USP, os profissionais têm acesso a dados atualizados, criteriosamente avaliados e mais próximos do perfil de consumo da população.Data about food composition are very important to any study of human nutrition. The Brazilian Network of Food Data Systems (BRASILFOODS) has been coordinating the national activities about food composition and is linked to the Latin American Network of Food Data Systems (LATINFOODS) which is responsible for the elaboration of the Latin America database. The Brazilian Food Composition Database was developed by BRASILFOODS and is available the Internet (http://www.fcf.usp.br/tabela). It contains data on proximal composition, dietary fiber, vitamin A and carotenoids, fatty acids and cholesterol and also resistant starch. The main objective of the present work is to compile and evaluate data about composition of industrialized foods in order to increase data on the Web site. According to the Familiar Budget Research developed by Instituto Brasileiro de Geografia e Estatística (IBGE) and Fundação Instituto de Pesquisas Econômicas (FIPE), new products have been included in the consumption habits of the population of Sao Paulo and its region, what shows a need of further information about those foods chemical composition. In this respect, analytical results and detailed analytical information were provided by companies as well as official laboratories. The data were criteriously evaluated, considering the several steps involved in the process, from the sample plan to the analytical quality control. The proximal composition of 747 industrialized foods were included in the Web site and these data are divided according to the following food groups: cereals and derivates (157); vegetables and derivates (21); fats and oils (26); meat and derivates (137); milk and derivates (85); sugar and sweets (42); and other products (279). Due to such expansion of the Brazilian Food Composition Database, professionals have access to updated data which have been carefully evaluated and are now closer to the population consumption profile.
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Santos, Nelaine Cardoso dos. "Tabela Brasileira de Composição de Alimentos (TBCA-USP): dados de flavonóides." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-21102009-164855/.
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Os flavonóides são compostos bioativos presentes em alimentos de origem vegetal. Em função de suas propriedades antioxidante, anti-inflamatória e antimicrobiana podem estar associados com o efeitos cardioprotetores e anticarcinogênicos. O conteúdo de flavonóides em alimentos brasileiros vem sendo quantificado por vários pesquisadores, entretanto essas informações estão dispersas em publicações, teses e em dados internos de laboratórios. O objetivo deste trabalho foi compilar e a avaliar a qualidade de dados de flavonóides de alimentos brasileiros, visando sua disponibilização na Tabela Brasileira de Composição de Alimentos. Para a compilação, os compostos mais abundantes dentro das subclasses dos flavonóides (flavonóis, flavonas, isoflavonas, flavanonas, flavanóis e antocianidinas) foram considerados e a separação desses compostos por cromatografia líquida de alta eficiência (CLAE) foi adotada como critério de inclusão dos dados. Para avaliar a qualidade dos dados brasileiros foi aplicado o sistema de avaliação da qualidade de dados padronizado pelo USDA (United States Department of Agriculture), que considera cinco categorias, sendo 20 a nota máxima atribuída a cada categoria. Para cada dado foram atribuídos códigos de confiança (A, B, C e D), os quais indicam a qualidade e confiabilidade da informação. Cerca de 773 dados de flavonóides, em 197 alimentos brasileiros, foram avaliados. O CC \"C\" foi atribuído a 99% dos dados e \"B\" para 1%. As principais categorias que receberam baixa pontuação média foram número de amostras (média de 2 pontos, pelo reduzido número de amostras); plano de amostragem (média de 5 pontos, em função da falta de planejamento estatístico); controle de qualidade analítico (média de 4 pontos, decorrente da não descrição do desempenho diário do método no laboratório). A categoria método analítico teve pontuação média igual a 9, principalmente pela não descrição ou execução da validação do método analítico. A categoria com maior pontuação foi o tratamento da amostra (média de 20 pontos). Esses resultados sinalizam para a necessidade de maior conscientização dos pesquisadores em relação ao número e plano de amostras e a completa descrição de todo processo de validação da metodologia e do controle de qualidade analítico. O conteúdo de flavonóides será introduzido na Tabela de Composição de Alimentos - USP (TBCA-USP) (http://www.fcf.usp.br/tabela).Flavonoids are bioactive compounds present in foods of vegetable origin. Due to their antioxidant, anti inflammatory and antimicrobial properties, they may be associated to cardioprotective and anticarcinogenic effects. The content of flavonoids in Brazilian foods has been quantified by several researchers, however, this information is disperse in publications, thesis and internal data from laboratories. The objective of this work was to compile and evaluate the quality of data on flavonoids of Brazilian foods, aiming to divulge it on the Brazilian Food Composition Database. For the compilation, the most abundant compounds in the flavonoid subclasses (flavonols, flavones, isoflavones, flavanones, flavan-3-ols e anthocyanidins) were considered and the separation of these compounds by high efficiency liquid chromatography (HPLC) was adopted as inclusion criteria of the data. In order to evaluate the quality of the Brazilian data, the USDA system for evaluation of flavonoids data quality was used. This system considers five categories, and 20 is the maximum grade given to each category. For each data, a confidence code (CC) was attributed (A, B, C and D), which indicate the quality and reliability of the information. Around 773 flavonoid data, in 197 brazilian foods, were evaluated. The CC \"C\" was attributed to 99% of the data and \"B\" to 1%. The main categories that received low average grades were: number of samples (2 points average, for the reduced number of samples); sampling plan (5 points average, due to the lack of statistical planning); analytical quality control (4 points average, due to the lack of description of the method daily performance in the laboratory). The category analytical method received average grade equal to 9, mainly because of the lack of description or execution of the analytical method validation. The category that received the highest grade was the sample handling (20 points average). These results highlight the necessity of a greater conscience from researchers in relation to the sample number and planning and the complete description of the process of method validation and analytical quality control. The flavonoid content will be introduced in the Brazilian Food Composition Database (TBCA-USP) (http://www.fcf.usp.br/tabela).
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Grande, Fernanda. "Tabela Brasileira de Composição de Alimentos (TBCA-USP): atualização e inclusão de dados de vitaminas." Universidade de São Paulo, 2013. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-07062013-150447/.
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A Tabela Brasileira de Composição de Alimentos (TBCA-USP) tem como meta a disseminação de dados de qualidade sobre a composição química dos alimentos, sendo que sua base de dados é continuamente atualizada com a inserção de novos alimentos e nutrientes. Vários estudos tem sido realizados com o objetivo de quantificar vitaminas em alimentos brasileiros, entretanto estas informações encontram-se dispersas em diversas publicações. O objetivo do trabalho foi a elaboração de uma base de dados referente a composição das vitaminas A, C e E em alimentos brasileiros, visando sua futura disponibilização pela TBCA-USP. Na elaboração da base de dados de vitaminas foram compilados apenas os dados originados através de metodologias validadas para cada composto, sendo que para a base de dados de vitamina A foram incluidos dados de retinol e de sete tipos de carotenoides (α-caroteno, β-caroteno, β-criptoxantina, licopeno, luteína, violaxantina e zeaxantina), enquanto que para a base de dados de vitamina C foram compilados dados de ácido ascórbico e dehidroascórbico, e para a base de dados de vitamina E foram compilados dados de todos os tocoferóis e tocotrienóis disponíveis. O conteúdo de vitamina A total foi calculado tanto na forma de Equivalentes de Retinol (Retinol Equivalent - RE) quanto de Equivalentes de Atividade de Retinol (Retinol Activity Equivalent - RAE); a vitamina C total foi calculada pela somatória dos ácidos ascórbico e dehidroascórbico; e, para a vitamina E os valores totais foram expressos tanto em Equivalentes de α-tocoferol quanto em α-tocoferol. O levantamento de dados foi realizado em periódicos nacionais e internacionais, dissertações e teses, totalizando 383 referências publicadas entre 1975 e 2011. Do total de referências, 148 foram compiladas e 235 descartadas, sendo que o maior motivo para a não utilização das referências foi a ausência de informações obrigatórias, como por exemplo sobre a validação das metodologias analíticas. A base de dados de vitaminas contem informações sobre 1.408 alimentos, sendo 825 com dados de vitamina A, 517 de vitamina C e 66 de vitamina E. A maior parte dos alimentos compilados pertencem aos grupos das hortaliças/derivados (32%) e frutas/derivados (29%), os quais representam os mais adquiridos pela população brasileira. Os dados dos 1.408 alimentos compilados geraram o banco de dados de vitaminas, os quais serão disponibilizados na TBCA-USP (www.fcf.usp/tabela).Brazilian Food Composition Database (TBCA-USP) has aimed to disseminate quality information about food composition being constantly updated with new foods and nutrients. Several studies have been realized in order to quantify vitamins in Brazilian foods; however, the results of these efforts are found in many different published reference sources. The aim of this study was to evolve a Brazilian food composition database for vitamins A, C and E; and its provision in TBCA-USP. For vitamin database performing, it was compiled data from validated methodologies for each compound. For carotenoids and vitamin A database, it was compiled data from retinol and 7 different carotenoids (α-carotene, β-carotene, β-cryptoxanthin, lycopene, lutein, violaxanthin and zeaxanthin); for vitamin C it was compiled data from ascorbic and dehydroascorbic acids; and for vitamin E it was compiled data from all tocopherol and tocotrienol forms. The total vitamin A content was calculated considering both Retinol Equivalent (RE) and Retinol Activity Equivalent (RAE), while the total vitamin C content was calculated considering the sum of ascorbic and dehydroascorbic acids, and finally, the total vitamin E content was expressed in both α-tocopherol and α-tocopherol equivalents. Data collection was realized in thesis, national and international publications, resulting in 383 references, published from 1975 to 2011. From the total, 148 were compiled and 235 were discarded, due to lack of mandatory information, such as, validation of the analytical methodologies. The vitamin database comprises information about 1408 foods, from which 825 are related to vitamin A, 517 to vitamin C and 66 to vitamin E. The majority of the food composition data is related to vegetables/derivatives (32%) and fruits/derivatives (29%), which represent the most acquired by Brazilian population. Compiled data from 1408 foods resulted in vitamin database, and will be available in TBCA-USP (www.fcf.usp/tabela).
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Melo, Alexandra Tavares de. "Aprimoramento de ferramentas para compilação de dados: Tabela Brasileira de Composição de Alimentos (TBCA-USP)." Universidade de São Paulo, 2010. http://www.teses.usp.br/teses/disponiveis/89/89131/tde-31082010-142215/.
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Dados confiáveis de composição de alimentos são de fundamental importância em diversas áreas do conhecimento. A Rede Brasileira de Dados de Composição de Alimentos (BRASILFOODS) centraliza informações nacionais sobre composição de alimentos, com o apoio da Food and Agriculture Organization of the United Nations (FAO) e International Network of Food Data Systems (INFOODS), e tem como principal objetivo implementar a Tabela Brasileira de Composição de Alimentos (TBCA-USP). Para aprimorar ferramentas para inserção de dados na TBCA-USP o Formulário para Compilação de Dados de Composição de Alimentos e respectivo manual foram atualizados buscando adequação aos padrões internacionais e visando o intercâmbio de informações com outros bancos de dados. Também foi criado um Banco de Dados Eletrônico de Referências Bibliográficas em Composição de Alimentos Brasileiros (BDRB) com 1270 artigos, cujas informações foram arquivadas no software Microsoft Office Access®. Estas ferramentas foram utilizadas na compilação de dados de composição centesimal, visando testar sua adequação e aplicabilidade. Para inclusão de dados na TBCA-USP, foram selecionados apenas artigos com informações detalhadas, com descrição e referência das metodologias utilizadas e informações completas dos valores analíticos, desde que obtidos pela aplicação de métodos analíticos validados e amplamente utilizados pela comunidade científica. Dos 100 artigos compilados, 12 foram descartados e outros 9 tiveram parte de seus dados não aproveitados.Os principais problemas encontrados durante a compilação foram: uso de métodos inadequados para determinação de fibra alimentar; falta de informações como umidade, cinzas ou lipídios; descrição inadequada da metodologia empregada; dados de alimentos experimentais ou para ração animal; e/ou inconsistência nos resultados apresentados. O BDRB criado é uma ferramenta que proporciona adequado arquivamento e utilização dos artigos com dados de composição de alimentos. Formulário e manual constituem uma ferramenta adequada para compilação de dados nacionais de composição centesimal, carboidratos, ácidos graxos e colesterol e foram traduzidos para o espanhol, tornando-se referência na compilação de dados de alimentos em toda a América Latina. Os dados compilados foram organizados para inclusão no banco de dados da TBCA-USP: 263 dados de composição centesimal, 60 de carboidratos, 75 de ácidos graxos e 33 de colesterol.Reliable food composition data are primarily important in several areas of knowledge. The Brazilian Network of Food Data Systems (BRASILFOODS) centralizes local information about national food composition, as supported by the Food and Agriculture Organization of the United Nations (FAO) and International Network of Food Data Systems (INFOODS), and its main objective is to implement the Brazilian Food Composition Table (TBCA-USP). In order to improve tools to feed data into TBCA-USP, the Form for Compilation of Food Composition Data and its manual were updated according to the international standards and for interchange of information with other databases. Furthermore, an Electronic Bibliographical Reference Database in Brazilian Food Composition (BDRB) was created, containing 1,270 articles. Its data were stored in Microsoft Office Access® software. These tools were utilized in compiling proximal composition data for testing its suitability and applicability. For data inclusion in the TBCA-USP, only articles with detailed information were selected, including a description of and reference to the methods applied and full details of the analytical values, provided such values were obtained by applying analytical methods validated and widely used by the scientific community. Out of 100 compiled articles, 12 were refused and 9 were partly profited. The main problems identified during the compilation were: inappropriate methods for dietary fiber determination, lack of information, such as moisture, ash and lipids, inadequate methodology description, experimental food or animal feed data, and/or inconsistencies in results presented. The BDRB created is a tool that provides appropriate archiving and use of articles that comprise food composition data. The form and the manual are appropriate tools to compile national food data of proximal composition, carbohydrates, fatty acids and cholesterol and they were translated into Spanish, became reference to food data compilation throughout Latin America. The food data compiled were organized for inclusion in the TBCA-USP database: 263 data of proximal composition, 60 of carbohydrates, 75 of fatty acids and 33 of cholesterol.
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Tueni, Maya. "Mise au point et validation d'outils pour l'évaluation des consommations alimentaires au Liban : Estimation de la place des plats traditionnels dans l'alimentation et le statut nutritionnel des Libanais." Thesis, Paris, AgroParisTech, 2012. http://www.theses.fr/2012AGPT0035.
Full textAbstract:
La transition alimentaire touche tous les pays émergents avec un développement des pathologies dégénératives liées à l'alimentation. Notre recherche visait à étudier la typologie alimentaire libanaise actuelle sous l'angle de la question suivante: le Liban a-t-il préservé son alimentation traditionnelle ou a-t-il évolué vers une alimentation occidentale ? Une pré-enquête menée au Liban en 2003, a permis d'identifier que la place des plats traditionnels dans l'alimentation libanaise reste importante de nos jours. Cependant, les outils d'enquêtes nécessaires à caractériser de manière fiable et précise les consommations alimentaires n'étaient pas disponibles. Ceci nous a conduits à développer des outils pour évaluer la part de l'alimentation traditionnelle dans la diète libanaise et à évaluer sa contribution à la couverture des besoins nutritionnels. Nous avons construit et validé un cahier de photographies de portions alimentaires, un questionnaire de fréquence alimentaire et une table de composition nutritionnelle correspondant à ces plats. Nous avons ensuite réalisé une enquête sur une sous-population représentative et conclut les points suivants :1- La population libanaise moderne a préservé une place importante à l'alimentation traditionnelle : 57% de la population libanaise consomme plus de 9 plats traditionnels par semaine, soit près de 2 plats par jour.2- Cette alimentation est caractérisée, comme dans la plupart des régions méditerranéennes, par une contribution prépondérante des fruits et légumes (42%), des céréales (34% : pain 14% ; feuilletés 5%) et des légumes secs (7%) dans la ration alimentaire.3- Le régime alimentaire libanais traditionnel est entrain d'être abandonné surtout par les hommes actifs, les étudiants et les personnes célibataires, qui passent la plupart de leur temps hors domicile et sont donc plus susceptibles de consommer une alimentation plus industrielle, indépendamment de l'âge, du niveau d'éducation et de la région de résidence.4- La population libanaise, au travers de la consommation des seuls plats traditionnels dont l'apport calorique dépasse les 75%, a des apports moyens en calories de 2047 kcal/j, des apports énergétiques moyens en glucides de 46%, en protéines de 11% et en lipides de 43% dont 10% d'AGS, 20% d'AGMI et 10% d'AGPI. Elle couvre presque tous ses besoins en vitamines et minéraux.5- La ration alimentaire libanaise présente aujourd'hui une forte tendance à évoluer vers des régimes riches en lipides au détriment des glucides. Ces derniers gardent cependant une place relativement importante dans la ration mais ont changé de nature: autrefois consommés sous forme de céréales complètes, ils le sont aujourd'hui sous forme de céréales raffinées et transformées. En conclusion, le Liban semble être le lieu d'une coexistence entre la tradition et la modernité. Une revalorisation du régime traditionnel encore très présent dans les habitudes alimentaires devrait permettre de ralentir la transition nutritionnelle et améliorer l'état de santé de la populationAll emerging countries are now subjected to a dietary transition accompanied by a development of degenerative pathologies related to human diet. Our research is aimed at investigating the current Lebanese food typology under the following theme: have Lebanon been able to preserve its local traditional diet or have it been affected by the exposure to western diet? A pre-survey administered in Lebanon in 2003, showed that the existence of the traditional dishes in the Lebanese diet remain important till date. However, the absence of reliable and precise tools to conduct surveys aiming to describe food consumptions gave us an incentive to develop such tools. The main purpose of the exercise is to determine the contribution of the traditional Lebanese food to the relative overall intake and to evaluate its contribution in covering the various nutritional needs. For this reason, we developed and validated a photographic atlas of food portions, a food frequency questionnaire and a table of food composition corresponding to the traditional Lebanese dishes. This effort was followed by a survey on a representative sub-population that suggested 5 main findings:1-The modern Lebanese population preserved an important place for the traditional food: 57 % of the Lebanese population consumes more than 9 traditional dishes per week, which means 2 dishes per day.2-This diet is characterized, as in most of the Mediterranean regions, by a dominating contribution of fruits and vegetables (42 %), cereals (34 %: bread 14 %; pastries 5 %) and legumes (7 %) in the daily food ration.3-The traditional Lebanese diet is especially absent from active men, students and the single persons, who spend most of their time out of home and may thus consume industrial food, independently of their age, educational level and the location of their residence.4-The Lebanese population, through the consumption of the only traditional dishes of which the energy intake exceeds the 75 %, has mean energy intake of 2047 kcal/day. The breakdown shows a statistical mean of carbohydrates ranging up to 46 %; 11% of proteins; 43% of lipids; 10 % of SFA, 20 % of MUFA and 10 % of PUFA. The Lebanese population covers almost all their needs in vitamins and minerals.5- The Lebanese daily food ration presents a strong trend today to evolve towards diets rich in lipids on the detriment of carbohydrates. Carbohydrates keep however a place that is relatively important in the ration but with a changed pattern: consumed in the form of wholegrain cereal in the past, they are now replaced by refined and transformed cereal. In conclusion, Lebanon seems to be the place of coexistence between the tradition and the modernity. A valorisation of the still very present traditional diet in the food habits should allow to slow down the nutritional transition and to improve the health of the population
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Jakszyn, Paula. "Nitrosaminas y Riesgo de Cáncer Gástrico." Doctoral thesis, Universitat Pompeu Fabra, 2006. http://hdl.handle.net/10803/7167.
Full textAbstract:
La evidencia sobre el efecto de las nitrosaminas (NA) sobre el cáncer gástrico (CG) es insuficiente. El objetivo fue evaluar el efecto de las NA (exógenas y endógenas ) y sus alimentos fuente sobre el riesgo de CG. El estudio incluyó 521.457 individuos del estudio EPIC (European prospective Investigation into Cancer and Nutrition) y 314 casos incidentes de C. Estimamos la exposición exógena aplicando una tabla de composición que desarrollamos para tal fin. Para estimar las NA endógenas creamos un índice de formación endógena (ENOC) basado en datos previamente publicados. Observamos un efecto de carnes rojas, procesadas y ENOC restringida a la región distal y en individuos positivos el Helicobacter Pylori. No se observó ningún efecto de las NA exógenas sobre el CG. Se observo una interacción entre ENOC y vitamina C. En resumen, el riesgo de CG se ve afectado por la interrelación entre ENOC, Hp y vitamina C.Evidence relating nitrosamines (NA) and gastric cancer (GC) risk is not conclusive. The risk of GC associated with meat and NA intake and endogenous formation of NA (ENOC) was investigated in the European Prospective Investigation into Cancer and Nutrition with a population of 521.457 subjects and 314 incident cases of GC. To estimate NA intake we developed a food composition database. An index of ENOC was created using information from previous published studies. The risk of CG increases with intake of red and processed meat and ENOC restricted to non-cardia site and mainly in Helicobacter pylori (Hp) infected subjects. There were no association between NA intake and GC. We observed an interaction between ENOC and vitamin C. In summary, Hp infection, vitamin C and ENOC play an important role on GC risk.
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"Determination of arsenic in seaweed kelp tablets by hydride generation: inductively coupled plasma atomic emission spectroscopy (ICP- AES)." Thesis, 2004. http://hdl.handle.net/10413/2098.
Full textBooks on the topic "Food composition tables"
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Nyirenda, Drinah Banda. Zambia food composition tables. 4th ed. Lusaka, Zambia: National Food and Nutrition Commission, 2009.
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Food composition tables and appendices. Burlington, MA: Jones & Bartlett Learning, 2013.
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A, Dignan C., Burlingame B. A, Kumar Shailesh, Aalbersberg William, Food and Agriculture Organization of the United Nations., and University of the South Pacific., eds. The Pacific Islands food composition tables. 2nd ed. Rome: Food and Agriculture Organization of the United Nations, 2004.
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Arab, Lenore, Marion Wittler, and Gotthard Schettler. European Food Composition Tables in Translation. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5.
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1953-, Arab-Kohlmeier L., Wittler M. 1919-, and Schettler Gotthard, eds. European food composition tables in translation. Berlin: Springer-Verlag, 1987.
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Ockerman, Herbert W. Food science sourcebook. 2nd ed. New York: Van Nostrand Reinhold, 1991.
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Ockerman, H. W. Food science sourcebook. 2nd ed. New York: Van Nostrand Reinhold, 1991.
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Nolan, Karen J. The most complete food counter. 3rd ed. New York: Gallery Books, 2013.
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Jo-Ann, Heslin, and Natow Annette B, eds. The most complete food counter. 4th ed. New York: Pocket Books, 2012.
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Quick check food facts. 3rd ed. Hauppauge, N.Y: Barron's Educational Series, 2012.
Find full textBook chapters on the topic "Food composition tables"
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Trichopoulou, A. "Food Composition Table." In European Food Composition Tables in Translation, 59–61. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5_10.
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Turpeinen, O. "Ruoka-Ainetaulukko (Food Composition Table)." In European Food Composition Tables in Translation, 27–30. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5_3.
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Randoin, L., P. Gallic, Y. Depuis, and A. Bernardin. "Tables de composition des aliments." In European Food Composition Tables in Translation, 45–50. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5_7.
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Renaud, S., F. Godsey, E. Ortchanian, and F. Baudier. "Table de composition des aliments." In European Food Composition Tables in Translation, 51–54. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5_8.
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Arias, D. M. A., O. Moreiras-Varela, and F. G. Extremera. "Tables de Composicion de Alimentos." In European Food Composition Tables in Translation, 99–103. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5_16.
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Ostrowski, Z. L., and M. C. Josse. "Les aliments — Tables des valeurs nutritives." In European Food Composition Tables in Translation, 35–38. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5_5.
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Paul, A. A., and D. A. T. Southgate. "McCance and Widdowson’s The Composition of Foods." In European Food Composition Tables in Translation, 129–31. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5_19.
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Møller, A. "Levnedsmiddeltabeller." In European Food Composition Tables in Translation, 1–16. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5_1.
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Carnovale, E., and F. C. Miuccio. "Tabelle di composizione degli alimenti." In European Food Composition Tables in Translation, 63–67. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5_11.
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Fidanza, F., and N. Versiglioni. "Tabelle di composizione degli alimenti." In European Food Composition Tables in Translation, 69–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 1987. http://dx.doi.org/10.1007/978-3-642-82989-5_12.
Full textConference papers on the topic "Food composition tables"
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Abu-Dbaa, Reem, Haneen Othman, Menatallah Zewein, and Vijay Ganji. "Validation of FFQ against Food Records for Vitamin D in Qatar Population." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0206.
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Background: Measurement of Vitamin D nutritional status through dietary assessment is a cost effective method. The food frequency questionnaire (FFQ) is usually validated against food records (FR). There is no Vitamin D specific FFQ for Qatar population Objective: The objective of this study was to develop a Vitamin D centric FFQ and validate FFQ against 3-day FR for Qatar population. Methodology: A quantitative FFQ based on Vitamin D containing foods consumed in Qatar was developed. Vitamin D content of foods were gathered from food labels and food composition tables from the USDA. A Vitamin D content database was developed for this study purpose. Dietary intakes using FFQ and 3-day FR were collected from 62 participants. Vitamin D intakes from FFQ and 3-day FR were validated with quartile comparison and Bland-Altman (BA) tests. Results: BA plot showed an agreement between FFQ and 3-day FR Vitamin D intakes. BA index was 3.23%, which is <5%, a commonly used standard for validation. Quartile correlation showed ≈73% of the subjects were within 1 quartile difference. Conclusion: In conclusion, an agreement was found between Vitamin D intakes from FFQ and 3-day FR. This indicates that the FFQ can be used as a valid dietary method to assess Vitamin D status in Qatar’s population