Food composition and nutrient data sources.
1980
Petot Grace J.
Nutrient data sources include USDA food composition tables, professional journals and books, information supplied by food manufacturers and industrial associations, nutrition labels on food products, laboratory analyses, and values calculated from recipes. Composition values for a food item may differ, depending on the source. Thus, users of nutrient data must know the source of the information. Some data bases include source identification codes. The original sources may be filed for reference, and a bibliography may be included in the code manual. Recipe files accessing the ingredients in the data base may also be created. Food items in the data base must be continually revised as new foods are developed, and as more reliable data on specific nutrients is made available. Users of nutrient data bases must be aware of inherent problems. Nutrients occurring naturally in foods and those added by processors are not usually identified separately. Food preparation losses must also be considered when using data bases to calculate nutrient values in a recipe. (nm).
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Эту запись предоставил Wolters Kluwer
