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Improving food composition data by standardizing calculation methods

Author
Öhrvik, Veronica
Published
[Place of publication not identified] : Nordic Council of Ministers, 2015.
Physical Description
1 electronic resource (56 pages).
Additional Creators
Carlsen, Monica Hauger, Källman, Anna, and Martinsen, Thea Amalie
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Language Note
English
Restrictions on Access
Free-to-read Unrestricted online access
Summary
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.
Subject(s)
Other Subject(s)
ISBN
9789289343107
TN2015 (568)
Collection
OAPEN Library.
Terms of Use and Reproduction
All rights reserved http://oapen.org/content/about-rights
View MARC record | catkey: 35140552