Author: McGraw-Hill EducationPublisher: McGraw-Hill Education
ISBN: 9780073402567
Category : Health & Fitness
Languages : en
Pages : 0
Book Description
Food Composition Table
Author: McGraw-Hill EducationPublisher: McGraw-Hill Education
ISBN: 9780073402567
Category : Health & Fitness
Languages : en
Pages : 0
Book Description
The Chemical Composition of Foods
Author: Robert Alexander McCancePublisher:
ISBN:
Category : Food
Languages : en
Pages : 168
Book Description
The Composition of Foods
Author: R. A. McCanceKenya Food Composition Tables, 2018
Author: Food and Agriculture Organization of the United NationsPublisher: Food & Agriculture Org.
ISBN: 9251304459
Category : Medical
Languages : en
Pages : 256
Book Description
Food composition data provides food and nutrition sector, both private and public with the important guidelines in food labelling, assessment of nutrient intake to determine nutrition adequacy, diet formulation as well as in research and breeding. The information generated is also used to establish food-based dietary guidelines for dietary diversification and food fortification. They also help program managers in determining the relationships between disease outcome and nutrient intakes. The resultant information provides the evidence base for nutrition and health & agricultural policies in establishing how to meet the nutrient requirements in the population through diet. The Kenya Food Composition Tables [FCT] (2018) was developed following international guidelines from INFOODS considering all the required quality checks. It has three main sections: the first part of the book contains an introduction and user notes; the second section presents the actual food composition tables; the third section features photographies and descriptions of foods, to facilitate food identification. This publication will guide both county and national authorities in setting priorities in the implementation of food-based approaches to reduce the burden of malnutrition in the population and support nutrition-sensitive agricultural production.
Nutritive Value of Foods
Author: Susan E. GebhardtPublisher:
ISBN:
Category : Food
Languages : en
Pages : 76
Book Description
Food Composition Data
Author: Heather GreenfieldPublisher: Food & Agriculture Org.
ISBN: 9789251049495
Category : Technology & Engineering
Languages : en
Pages : 308
Book Description
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.
Composition of Foods
Author: Food Composition
Author: Peter L. PellettPublisher:
ISBN:
Category : Science
Languages : en
Pages : 132
Book Description
Indian Food Composition Tables
Author: Mediterranean Wild Edible Plants
Author: María de Cortes Sánchez-MataPublisher: Springer
ISBN: 1493933299
Category : Science
Languages : en
Pages : 477
Book Description
This book is the result of collaboration between botanists and food chemists, with the purpose of improving the knowledge of the main wild species of traditional use as foods in the Mediterranean area, focus on ethnobotanical aspects, natural production, uses and nutritional aspects. One of the novelties of the book would be the publication of complete food composition tables of more than 40 species, which are not usually included in nutrient databases of foods. Many of the data included comes from the chemical analysis of representative samples of these species and other are compiled from the scientific literature. Since this topic had not been fully studied, this book provides an interesting tool to be used with the purpose of the revalorization of wild food species, preservation of their traditional uses, and also as alternatives to improve the diversity of modern Mediterranean diets.