Journal articles: '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.

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Yasui, Akemi. "The outline of new food composition tables." Journal for the Integrated Study of Dietary Habits 25, no. 1 (2014): 9–12. http://dx.doi.org/10.2740/jisdh.25.9.

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Colombani, Paolo C. "On the origins of food composition tables." Journal of Food Composition and Analysis 24, no. 4-5 (June 2011): 732–37. http://dx.doi.org/10.1016/j.jfca.2010.09.007.

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Watanabe, Tomoko, and Ryoko Kawai. "Advances in food composition tables in Japan-Standard Tables Of Food Composition in Japan – 2015 – (Seventh Revised Edition)–." Food Chemistry 238 (January 2018): 16–21. http://dx.doi.org/10.1016/j.foodchem.2017.05.062.

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Watanabe, Tomoko, Ayuho Suzuki, and Teruo Yamashita. "APPLICATION OF STANDARD TABLES OF FOOD COMPOSITION—2010." Journal for the Integrated Study of Dietary Habits 22, no. 2 (2011): 121–28. http://dx.doi.org/10.2740/jisdh.22.121.

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Park, Hong-Ju, Hye-Kyung Chun, and Sung-Hyeon Lee. "Evaluation of the Korean National Food Composition Tables." Preventive Nutrition and Food Science 9, no. 2 (June 1, 2004): 190–93. http://dx.doi.org/10.3746/jfn.2004.9.2.190.

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Buss, D. H., and D. D. Singer. "Future developments in the UK food composition tables." Proceedings of the Nutrition Society 47, no. 2 (July 1988): 185–90. http://dx.doi.org/10.1079/pns19880029.

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Bell, Simone. "Souci – Fachmann – Kraut, food composition and nutrition tables." Trends in Food Science & Technology 24, no. 1 (March 2012): 60. http://dx.doi.org/10.1016/j.tifs.2011.09.003.

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Beecher, Gary R. "New components included in future food composition tables." Food Chemistry 57, no. 1 (September 1996): 121. http://dx.doi.org/10.1016/0308-8146(96)89036-4.

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Yang, Shuhua, Grace Bennett, Laura Bardon, Emma Feeney, and Eileen Gibney. "Development and Evaluation of a Web-Based Dietary Assessment Tool (Foodbook24) for Use in a Chinese Population in Ireland." Current Developments in Nutrition 5, Supplement_2 (June 2021): 196. http://dx.doi.org/10.1093/cdn/nzab035_104.

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Abstract Objectives Foodbook24 is a web-based, self-administered 24-h dietary recall tool initially developed for the Irish adult population. However, the application of this tool to the Chinese population is limited. This study aims to describe the development of Foodbook24 for Chinese population and conduct user evaluations of the developed Foodbook24. Methods Foodbook24 consists of different components including food list, food composition, portion size images alongside supplementary questionnaires such as demographic and evaluation questionnaire. Food items from China Food Composition Tables and Chinese grocery shops in Dublin, Ireland were used to expand the food list. Food composition data were derived from the Composition of Foods Integrated Dataset UK (CoFID), and China Food Composition Tables. Portion sizes of new foods were derived by determined mean reported intakes from the China Health and Nutrition Survey, and/or packaged portions of specific foods. All components were then translated to Chinese. Acceptability of the developed tool was assessed by n = 20 participants, Chinese aged 18 and over living in Ireland, following a traditional Chinese diet. Participants were asked to complete a food reflection, using a Pinterest board, whereby participants were asked to post photos of commonly consumed foods. This image board was then described by the participant using voice recording. The usability of the developed tool was assessed through 2 24 h dietary recalls using the developed Foodbook24 and a tool evaluation questionnaire. Results 383 new foods with compositions were added to Foodbook24’s original food list. 82 additional portion size images were created. Examination of participants’ likeability and compatibility with the tool is currently ongoing, and foods identified within the acceptability study will be added to the tool. Conclusions The use and applicability of novel dietary assessment tools, such as Foodbook24, need to be considered in all population groups in any given country, with wide and diverse eating habits. All elements (food list, portion size, food photos and language) need to be evaluated and considered before use to examine dietary intakes within an entire population. Funding Sources China Scholarship Council.

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van Heerden, S. M., and H. C. Schönfeldt. "The need for food composition tables for southern Africa." Journal of Food Composition and Analysis 17, no. 3-4 (June 2004): 531–37. http://dx.doi.org/10.1016/j.jfca.2004.03.015.

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Bressani, Ricardo. "Some Issues and Problems in the Usefulness of Chemical Composition Data across Boundaries." Food and Nutrition Bulletin 14, no. 2 (June 1992): 1–5. http://dx.doi.org/10.1177/156482659201400219.

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This paper discusses some of the issues and problems of using Latin American food composition tables. Little effort has been made to upgrade the quality of the data and increase the number of nutrients per food since 1960, when most of the tables were published. Four main issues which may cause problems in the interchange of food composition data are discussed: (I) identification, classification, and description of the sample; (2) specific factors that influence the chemical composition of the food; (3) processing factors, and (4) analysis of the sample. The paper concludes that the analytical values of the foods of one region can be used in another region if there is a process of selection that takes into consideration all possible information on the sample. Increased communication between countries would enhance the use of foreign data.

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Gupta, Shipra, Kirti Arora, and Geeta Trilok-Kumar. "Zinc Content of Cereals and Pulses in Delhi." Indian Journal of Nutrition and Dietetics 55, no. 2 (April 4, 2018): 216. http://dx.doi.org/10.21048/ijnd.2018.55.2.16049.

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Severe zinc deficiency is rare in India but mild to moderate deficiency could be widespread. There is little data on zinc intakes based on nutritional assessment methods, mainly because the Indian Food Composition Tables that were available until recently gave incomplete zinc content values in foods. A pilot study was, therefore, undertaken to assess the zinc content of cereals and pulses consumed in Delhi and to compare the values with those given in the latest Indian Food Composition Tables. Four hundred and twenty six samples of twenty three varieties of cereals / cereal products and fifteen varieties of pulses, collected from wholesale suppliers in the north, south, east and west zones of Delhi, were analyzed for zinc using atomic absorption spectrophotometer. The concentration of zinc in a given cereal or pulse varied widely between the different zones. Cereals like pearl millet, Italian millet, dry maize, whole wheat and its flour and pulses like roasted Bengal gram and dry peas, Bengal gram dhal and lentil dhal were identified as rich sources of zinc. The mean zinc content in most of the foods analysed in the laboratory showed significant differences when compared with the mean values for cereals and pulses reported in the Indian Food Composition Tables given by the National Institute of Nutrition - Indian Council of Medical Research in 2017. A region specific food composition database is urgently needed as there seem to be huge differences in the zinc values of cereals and pulses consumed in Delhi as compared to the average values representative of all states given in the latest food composition database.

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Luisa Machado, Martha, Vanessa Mello Rodrigues, Amanda Bagolin do Nascimento, Moira Dean, and Giovanna Medeiros Rataichesck Fiates. "Nutritional Composition of Brazilian Food Products Marketed to Children." Nutrients 11, no. 6 (May 28, 2019): 1214. http://dx.doi.org/10.3390/nu11061214.

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Most food industry marketing in products targeted at children is found in packages of foods containing either excessive fat, sugar, or salt. This study audited all 5620 packaged foods available in a store of a large Brazilian supermarket chain and retrieved information from the nutrition facts tables on package labels. Products were photographed for further visual analysis to determine the presence of marketing strategies directed at children. Comparison of nutrient content per 100 g between children’s and non-children’s food products employed the Student t-test or the Mann–Whitney U-test (p-value < 0.05), due to the non-normal distribution of the nutritional composition data as verified through the Shapiro–Wilk test. Brazilian children’s food products from groups 4, 5, and 7 presented higher carbohydrate content than similar non-children’s products, while children’s food products from groups 1 and 7 presented lower fiber content. Results indicate that regulation on food labeling needs revising as it has not been effective in stopping the marketing of energy-dense nutrient-poor foods towards children.

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Murphy, Suzanne P. "Aligning Food Composition Tables with Current Dietary Guidance for Consumers." Procedia Food Science 2 (2013): 12–19. http://dx.doi.org/10.1016/j.profoo.2013.04.004.

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Rodriguez-Amaya, Delia B. "Some Considerations in Generating Carotenoid Data for Food Composition Tables." Journal of Food Composition and Analysis 13, no. 4 (August 2000): 641–47. http://dx.doi.org/10.1006/jfca.2000.0915.

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Watanabe, Tomoko. "Points to be Remembered and Challenges in the Future for “Standard Tables of Food Composition Tables in Japan —2015— (7th Revised Edition)”, “Standard Tables of Food Composition Tables in Japan —2015— (7th Revised Edition) (Supplementary Edition 2016)” and “Standard Tables of Food Composition Tables in Japan —2015— (7th Revised Edition) (Supplementary Edition 2017)”." Japanese Journal of Nutrition and Dietetics 77, no. 1 (February 1, 2019): 4–12. http://dx.doi.org/10.5264/eiyogakuzashi.77.4.

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Wahlqvist, Mark L. "Food structure is critical for optimal health." Food & Function 7, no. 3 (2016): 1245–50. http://dx.doi.org/10.1039/c5fo01285f.

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Joyanes, María, and Lourdes Lema. "Criteria for Optimizing Food Composition Tables in Relation to Studies of Habitual Food Intakes." Critical Reviews in Food Science and Nutrition 46, no. 4 (July 2006): 329–36. http://dx.doi.org/10.1080/10408390600688156.

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Sieber, R. "Food composition and nutrition tables. Die Zusammensetzung der Lebensmittel, Nährwert-Tabelllen." LWT - Food Science and Technology 28, no. 4 (January 1995): 450. http://dx.doi.org/10.1016/0023-6438(95)90034-9.

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Chu, Chi-Ming, Meei-Shyuan Lee, Yi-Hsien Hsu, Hsiao-Li Yu, Tsai-Yi Wu, Su-Chien Chang, Li-Ching Lyu, Fang-Ju Chou, Yun-Ping Shao, and Mark L. Wahlqvist. "Quality assurance with an informatics auditing process for Food Composition Tables." Journal of Food Composition and Analysis 22, no. 7-8 (November 2009): 718–27. http://dx.doi.org/10.1016/j.jfca.2009.03.005.

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Bergström, L., V. Veitl, D. LemaÎre, A. Bognár, A. Trichopoulou, E. Carnovale, A. H. Rimestad, et al. "Review of Food Composition Tables in Europe Report of a Forum." Food Sciences and Nutrition 42, no. 1 (June 1988): 62–68. http://dx.doi.org/10.1080/09543465.1988.11904130.

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Sousa, Sofia, Marcello Gelormini, Albertino Damasceno, Simão A. Lopes, Sérgio Maló, Célia Chongole, Paulino Muholove, Pedro Moreira, Nuno Lunet, and Patrícia Padrão. "Street Food in Maputo, Mozambique: The Coexistence of Minimally Processed and Ultra-Processed Foods in a Country under Nutrition Transition." Foods 10, no. 11 (October 23, 2021): 2561. http://dx.doi.org/10.3390/foods10112561.

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The aim was to characterise the extent of processing and nutritional composition of the street foods offered in Maputo, Mozambique. A cross-sectional study was conducted in October–November 2014 in the urban district of KaMpfumu. Twenty public transport stops were randomly selected, around which 500 meters buffers were drawn. All streets within these buffers were canvassed to identify all street food vending sites. Street food offer was assessed through interviews. Nutritional composition was estimated using standardised recipes (for homemade foods), food labels (for industrial products) and food composition tables (for in natura foods). The processing extent was classified using the “NOVA” food classification. A total of 810 vending sites were assessed. Unprocessed/minimally processed foods were available at 70.5% of vending sites (mainly fruit, water, and tea) and ultra-processed foods at 59.0% (mostly cakes, cookies, confectionery, and soft drinks). Energy content per 100 g of unprocessed or minimally processed foods was significantly lower than in all other food groups. In all food groups, contribution to total energy value was highest for carbohydrates (range: 33.1–51.2%), followed by fats (range: 29.3–36.0%) and protein (range: 6.8–18.6%). Public health policies targeting the improvement of this urban food environment should consider not only the nutritional composition but also the processing extent of the foods and beverages available.

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Hinojosa-Nogueira, Daniel, Sergio Pérez-Burillo, Beatriz Navajas-Porras, Bartolomé Ortiz-Viso, Silvia Pastoriza de la Cueva, Fabio Lauria, Alexandra Fatouros, Kostas N. Priftis, Verónica González-Vigil, and José Ángel Rufián-Henares. "Development of an Unified Food Composition Database for the European Project “Stance4Health”." Nutrients 13, no. 12 (November 24, 2021): 4206. http://dx.doi.org/10.3390/nu13124206.

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The European Commission funded project Stance4Health (S4H) aims to develop a complete personalised nutrition service. In order to succeed, sources of information on nutritional composition and other characteristics of foods need to be as comprehensive as possible. Food composition tables or databases (FCT/FCDB) are the most commonly used tools for this purpose. The aim of this study is to describe the harmonisation efforts carried out to obtain the Stance4Health FCDB. A total of 10 FCT/FCDB were selected from different countries and organizations. Data were classified using FoodEx2 and INFOODS tagnames to harmonise the information. Hazard analysis and critical control points analysis was applied as the quality control method. Data were processed by spreadsheets and MySQL. S4H’s FCDB is composed of 880 elements, including nutrients and bioactive compounds. A total of 2648 unified foods were used to complete the missing values of the national FCDB used. Recipes and dishes were estimated following EuroFIR standards via linked tables. S4H’s FCDB will be part of the smartphone app developed in the framework of the Stance4Health European project, which will be used in different personalized nutrition intervention studies. S4H FCDB has great perspectives, being one of the most complete in terms of number of harmonized foods, nutrients and bioactive compounds included.

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Matsuda-Inoguchi, Naoko, Shinichiro Shimbo, Haruo Nakatsuka, Takao Watanabe, Kae Higashikawa, and Masayuki Ikeda. "Effects of revision of Japanese food composition tables on estimation of nutrient intakes, with reference to age-dependent differences." Public Health Nutrition 7, no. 7 (October 2004): 901–9. http://dx.doi.org/10.1079/phn2004626.

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AbstractObjective:To identify effects of revision of the Japanese food composition tables from the fourth version to the fifth version on nutrient intake estimation.Design:A database on 783 samples of 24-hour food duplicate portions was re-visited. Nutrients in the duplicate portions were estimated by use of the fourth and fifth versions of the Japanese food composition tables in parallel, together with supplemental use of other databases. The two sets of estimates were subjected to comparison.Setting:The sample collection was conducted at 31 sites all over Japan.Subjects:The sample donors were 783 women aged 20–78 years.Results:Compared with the estimates by use of the fourth version of the tables, the estimates by the fifth version were substantially higher for intakes of energy, carbohydrate, dietary fibre, vitamin A and niacin, and lower for iron intake. The increase in carbohydrate intake estimates was more evident in older women than in young women, whereas the decrease in the intake estimation of iron and the increase in that of dietary fibre were more marked in young women than in older women.Conclusion:The recent revision of food composition tables in Japan induced substantial changes in the estimation of nutrient intakes, i.e. an increase in energy, carbohydrate, dietary fibre, vitamin A and niacin, and a decrease in iron. The extent of the changes varied depending on age.

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Polacchi, Wanda. "Food composition tables: Recommended method for deriving nutrient values in their preparation." Journal of the American Dietetic Association 85, no. 9 (September 1985): 1134–36. http://dx.doi.org/10.1016/s0002-8223(21)03771-8.

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Hulshof, Paul, Esmee Doets, Sok Seyha, Touch Bunthang, Manithong Vonglokham, Sengchanh Kounnavong, Umi Famida, et al. "Food Composition Tables in Southeast Asia: The Contribution of the SMILING Project." Maternal and Child Health Journal 23, S1 (June 8, 2018): 46–54. http://dx.doi.org/10.1007/s10995-018-2528-8.

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YASUI, Takeshi. "Advances in Food Composition Tables of Japan —Amino Acid, Fatty Acid and Available Carbohydrate Tables—." Journal of Nutritional Science and Vitaminology 61, Supplement (2015): S28—S30. http://dx.doi.org/10.3177/jnsv.61.s28.

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Cummings, John H. "Appreciation of David Southgate." British Journal of Nutrition 100, no. 4 (October 2008): 690–92. http://dx.doi.org/10.1017/s0007114508055724.

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David Southgate will always be known for his work on the composition of foods and the compilation of food tables, and for his innovation in the field of dietary carbohydrate analysis, especially dietary fibre, in which he was the natural heir to McCance and Widdowson, with whom he worked in his early years.

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Sundl, Isabella, Michael Murkovic, Donata Bandoniene, and Brigitte M. Winklhofer-Roob. "Vitamin E content of foods: Comparison of results obtained from food composition tables and HPLC analysis." Clinical Nutrition 26, no. 1 (February 2007): 145–53. http://dx.doi.org/10.1016/j.clnu.2006.06.003.

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Nishimura, Keiichi, Jukai Maeda, and Kiyomi Nakamura. "Relationship between “Food Groups” in Standard Tables of Food Composition in Japan and “Food Properties” of Traditional Chinese Nutrition." Nippon Eiyo Shokuryo Gakkaishi 65, no. 4 (2012): 155–60. http://dx.doi.org/10.4327/jsnfs.65.155.

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Nishimura, Keiichi, Jukai Maeda, and Kiyomi Nakamura. "Relationship between “Food Groups” in Standard Tables of Food Composition in Japan and “Food Taste” of Traditional Chinese Nutrition." Nippon Eiyo Shokuryo Gakkaishi 71, no. 2 (2018): 91–97. http://dx.doi.org/10.4327/jsnfs.71.91.

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Hakeem, Rubina. "Role of Accurate Assessment of Nutritive Value in Exploring Food and Nutritional Status Relationships: Observation from A Pre-School Child Study Conducted in Karachi Pakistan." NURTURE 7, no. 1 (December 23, 2013): 18–24. http://dx.doi.org/10.55951/nurture.v7i1.66.

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It is hypothesized that relationship between diet and nutritional status could be masked by ignoring variation in cooking methods in certain communities. This study was planned to test the above s hypothesis by studying the association between diet and nutritional status of children, by identifying variations in nutritive value of home cooked Lentils. From the data collected for a larger cross sectional study samples of home cooked dals and information about nutritional status of pre-school children was used from 51 lower middle class households. Lab analyzed values were higher for moisture and fat and lower for protein, as compared to the Pakistani food composition tables (PFCT) A positive relationship (r= 0.335) with a(P<0.05), suggested an association between the MUAC of children and the percentage of calories coming from protein in dals in our study children. No such association was observed when values given in PFCT were used. These observations indicate that for valid assessment of association between composition of home cooked foods and nutritional status of children, use of generalized information given in national food composition tables be may not be inaccurate.

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de Bruyn, Julia, Elaine Ferguson, Margaret Allman-Farinelli, Ian Darnton-Hill, Wende Maulaga, John Msuya, and Robyn Alders. "Food composition tables in resource-poor settings: exploring current limitations and opportunities, with a focus on animal-source foods in sub-Saharan Africa." British Journal of Nutrition 116, no. 10 (November 8, 2016): 1709–19. http://dx.doi.org/10.1017/s0007114516003706.

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AbstractAnimal-source foods (ASF) have the potential to enhance the nutritional adequacy of cereal-based diets in low- and middle-income countries, through the provision of high-quality protein and bioavailable micronutrients. The development of guidelines for including ASF in local diets requires an understanding of the nutrient content of available resources. This article reviews food composition tables (FCT) used in sub-Saharan Africa, examining the spectrum of ASF reported and exploring data sources for each reference. Compositional data are shown to be derived from a small number of existing data sets from analyses conducted largely in high-income nations, often many decades previously. There are limitations in using such values, which represent the products of intensively raised animals of commercial breeds, as a reference in resource-poor settings where indigenous breed livestock are commonly reared in low-input production systems, on mineral-deficient soils and not receiving nutritionally balanced feed. The FCT examined also revealed a lack of data on the full spectrum of ASF, including offal and wild foods, which correspond to local food preferences and represent valuable dietary resources in food-deficient settings. Using poultry products as an example, comparisons are made between compositional data from three high-income nations, and potential implications of differences in the published values for micronutrients of public health significance, including Fe, folate and vitamin A, are discussed. It is important that those working on nutritional interventions and on developing dietary recommendations for resource-poor settings understand the limitations of current food composition data and that opportunities to improve existing resources are more actively explored and supported.

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Saito, Aki, Emiko Okada, Mai Matsumoto, and Hidemi Takimoto. "Impact of updated standard tables of food composition on nutrient intakes in Japan." Journal of Food Composition and Analysis 79 (June 2019): 5–11. http://dx.doi.org/10.1016/j.jfca.2019.02.008.

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Watanabe, Tomoko. "Research on Formulation and Application of “Standard Tables of Food Composition in Japan”." Japanese Journal of Nutrition and Dietetics 69, no. 5 (2011): 214–28. http://dx.doi.org/10.5264/eiyogakuzashi.69.214.

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Yasui, Akemi. "Outline of Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition)." Japanese Journal of Nutrition and Dietetics 74, no. 4 (2016): 81–88. http://dx.doi.org/10.5264/eiyogakuzashi.74.81.

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Olmedilla, B., and F. Granado. "Carotenoids and retinol-equivalents in food composition tables from European countries (EPIC Study)." European Journal of Clinical Nutrition 54, no. 3 (March 2000): 268–69. http://dx.doi.org/10.1038/sj.ejcn.1600932.

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Stockley, Lynn. "Food composition tables in the calculation of the nutrient content of mixed diets." Journal of Human Nutrition and Dietetics 1, no. 3 (June 1988): 187–95. http://dx.doi.org/10.1111/j.1365-277x.1988.tb00188.x.

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Bourne, D. E., and Lesley T. Bourne. "Water Consumption Patterns among Individuals in Cape Town." Water Science and Technology 21, no. 12 (December 1, 1989): 1805–8. http://dx.doi.org/10.2166/wst.1989.0174.

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Liquid consumption patterns among individuals in Cape Town, South Africa, were ascertained. Two dietary surveys, one in summer and the other in winter, (n=1445 and 1393 persons) were carried out using a 24-hour recall of all food and drink items consumed. Total water consumption was calculated by using food composition tables. Water consumption was categorised by source: domestic tap water, water added in commercial processing, and water naturally bound in food. Mean total consumption was 1770 ml/head.day. Only 52% of the water consumed came from the tap at home. Water consumption was also classified by source from solid and liquid foods. 20.5% of total liquid is derived from solid foods.

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KIM, She-Whan, Tsuguyoshi SUZUKI, Hisano SUZUKI, Kyung-Ok PARK, and Masatoshi MORITA. "Mineral contents of some Korean foods in relation to comparison between Japanese and Korean food composition tables." Nippon Eiyo Shokuryo Gakkaishi 41, no. 6 (1988): 501–7. http://dx.doi.org/10.4327/jsnfs.41.501.

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Journal articles on the topic 'Food composition tables'

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