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FAO/INFOODS Guidelines for Checking Food Composition Data prior to the Publication of a User Table/Database-Version 1.0









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    Book (stand-alone)
    Directives FAO/INFOODS sur la vérification des données sur la composition des aliments avant a publication d’une table / base de données utilisateur. Version 1.0 2015
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    L’objectif de ce document est d’exposer de manière exhaustive les contrôles internes qui doivent être effectués sur les données relatives à la composition des aliments avant de leur publication dans une table/base de données utilisateur. English version of this publication "FAO/INFOODS Guidelines for Checking Food Composition Data prior to the Publication of a User Table/Database-Version 1.0" is published under job number ap810
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    Book (stand-alone)
    FAO/INFOODS Guidelines for Food Matching. Version 1.2 (2012) 2012
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    Food matching links food consumption/supply data with food composition data. As food matching procedures are critical to obtaining high quality estimations of nutrient intakes (for nutrition purposes) or of dietary exposure (for food safety purposes), INFOODS developed these guidelines for a more harmonized approach to food matching while pointing out critical steps and information in order to achieve the most appropriate food matching. These guidelines are intended to assist in selecting the m ost appropriate foods (for which compositional data are available) to match to foods reported in food consumption surveys (at individual, household, national or international level) or to food supply data (e.g. FAOSTAT, EUROSTAT). In addition, food matching is important when compiling Food Composition Tables/ Databases (FCT/FCDB) including when filling missing data form other sources. French version of this publication "Directives FAO/INFOODS sur l’appariement des aliments. Version 1.2 (2015)" is published under job number i3088
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    Book (stand-alone)
    FAO/INFOODS Global food composition database for pulses. Version 1.0 - uPulses 1.0 2017
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    The FAO/INFOODS Global food composition database for pulses (uPulses) provides nutrient values for pulses, a subgroup of legumes that includes dry edible seeds with low fat content. The majority of data are analytical data complemented by data from other published sources covering data on proximates, minerals, vitamins, phytic acid, amino acids and fatty acids fractions in raw and processed forms. The data compilation process followed standards and guidelines outlined by FAO/INFOODS, and the spe cies were selected based on the importance of the pulse and the available data. Emphasize is put on nutrient variations among different species, varieties and origin. A user-friendly format alongside with a comprehensive documentation will allow users to utilize compositional data on pulses more easily in their work.
  • Thumbnail Image
    Book (stand-alone)
    Directives FAO/INFOODS sur la vérification des données sur la composition des aliments avant a publication d’une table / base de données utilisateur. Version 1.0 2015
    Also available in:

    L’objectif de ce document est d’exposer de manière exhaustive les contrôles internes qui doivent être effectués sur les données relatives à la composition des aliments avant de leur publication dans une table/base de données utilisateur. English version of this publication "FAO/INFOODS Guidelines for Checking Food Composition Data prior to the Publication of a User Table/Database-Version 1.0" is published under job number ap810
  • Thumbnail Image
    Book (stand-alone)
    FAO/INFOODS Guidelines for Food Matching. Version 1.2 (2012) 2012
    Also available in:
    No results found.

    Food matching links food consumption/supply data with food composition data. As food matching procedures are critical to obtaining high quality estimations of nutrient intakes (for nutrition purposes) or of dietary exposure (for food safety purposes), INFOODS developed these guidelines for a more harmonized approach to food matching while pointing out critical steps and information in order to achieve the most appropriate food matching. These guidelines are intended to assist in selecting the m ost appropriate foods (for which compositional data are available) to match to foods reported in food consumption surveys (at individual, household, national or international level) or to food supply data (e.g. FAOSTAT, EUROSTAT). In addition, food matching is important when compiling Food Composition Tables/ Databases (FCT/FCDB) including when filling missing data form other sources. French version of this publication "Directives FAO/INFOODS sur l’appariement des aliments. Version 1.2 (2015)" is published under job number i3088
  • Thumbnail Image
    Book (stand-alone)
    FAO/INFOODS Global food composition database for pulses. Version 1.0 - uPulses 1.0 2017
    Also available in:
    No results found.

    The FAO/INFOODS Global food composition database for pulses (uPulses) provides nutrient values for pulses, a subgroup of legumes that includes dry edible seeds with low fat content. The majority of data are analytical data complemented by data from other published sources covering data on proximates, minerals, vitamins, phytic acid, amino acids and fatty acids fractions in raw and processed forms. The data compilation process followed standards and guidelines outlined by FAO/INFOODS, and the spe cies were selected based on the importance of the pulse and the available data. Emphasize is put on nutrient variations among different species, varieties and origin. A user-friendly format alongside with a comprehensive documentation will allow users to utilize compositional data on pulses more easily in their work.

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