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Improving food composition data by standardizing calculation methods.

Food composition data is important in nutritional policy making. However, food analyses are expensive and to use analysed values only is not economically justifiable; hence recipe calculations are important for the quality of food composition databases. The aim with this project, financed by the Nor...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Öhrvik, Veronica
Otros Autores: Carlsen, Monica Hauger, Källman, Anna
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Copenhagen : Nordic Council of Ministers, 2015.
Colección:TemaNord ; 2015:568.
Temas:
Acceso en línea:Texto completo

MARC

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245 1 0 |a Improving food composition data by standardizing calculation methods. 
246 3 |a TemaNord 
260 |a Copenhagen :  |b Nordic Council of Ministers,  |c 2015. 
300 |a 1 online resource (59 pages) 
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505 0 |a Preface; Summary; 1. Introduction; 2. Methods; 3. Results; 4. Discussion; References; Sammanfattning; Sammendrag; Supplements. 
520 3 |a Food composition data is important in nutritional policy making. However, food analyses are expensive and to use analysed values only is not economically justifiable; hence recipe calculations are important for the quality of food composition databases. The aim with this project, financed by the Nordic Council of Ministers, was to improve and standardize the recipe calculation method. A general recipe calculation method was developed, implemented and validated by comparing analysed and calculated content. The method and the foods recalculated within the project will be used in national dietary surveys and are available to the public through the national food composition databases. This report may be used as a guide through recipe calculations. Furthermore, the importance of well-structured methods for recipe calculations and possible consequences otherwise are highlighted. 
504 |a Includes bibliographical references. 
506 |a OAPEN (Open Access Publishing in European Networks). All rights reserved. 
590 |a ProQuest Ebook Central  |b Ebook Central Academic Complete 
650 0 |a Food  |x Composition. 
650 0 |a Food  |x Analysis. 
650 2 |a Food Analysis 
650 6 |a Aliments  |x Analyse. 
650 7 |a Economics, finance, business and management.  |2 bicssc 
650 7 |a Food manufacturing and related industries.  |2 bicssc 
650 7 |a Industry and industrial studies.  |2 bicssc 
650 7 |a Manufacturing industries.  |2 bicssc 
650 7 |a Food  |x Analysis  |2 fast 
650 7 |a Food  |x Composition  |2 fast 
700 1 |a Carlsen, Monica Hauger. 
700 1 |a Källman, Anna. 
758 |i has work:  |a Improving food composition data by standardizing calculation methods (Text)  |1 https://id.oclc.org/worldcat/entity/E39PD3cKb7MDxPDMybbdD6BQdP  |4 https://id.oclc.org/worldcat/ontology/hasWork 
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830 0 |a TemaNord ;  |v 2015:568. 
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