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- Author: Greenfield
- Publisher: Aspen Publishers
- ISBN-10: 0412537508
- ISBN-13: 9780412537509
- Format: 17 x 24.4 x 1.6 cm, kieti viršeliai
- Language: English
- SAVE -10% with code: EXTRA
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Description
1. Introduction.- 2. Food composition data and data bases.- 3. Initiation and organisation of a food composition data base programme.- 4. The selection of foods.- 5. The selection of nutrients and other components.- 6. Sampling.- 7. Analytical methods for the production of food composition data.- 8. Assuring the quality of analytical data.- 9. Conventions and modes of expression of food composition data.- 10. Quality considerations in the compilation of a food composition data base.- 11. Guidelines for the use of food composition data.- 12. Current needs and future directions.- References.- Appendices 1. Methods of preparation of foods for analysis.- 2. Examples of procedures for the preparation of analytical portions.- 3. Essential booklist for food composition programmes.- 4. Useful addresses for food composition programmes.- 5. Calculation of fatty acids per 100 g food from data for fatty acids per 100 g of total fatty acids.- 6. Calculation of the composition of dishes prepared from recipes.
EXTRA 10 % discount with code: EXTRA
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- Author: Greenfield
- Publisher: Aspen Publishers
- ISBN-10: 0412537508
- ISBN-13: 9780412537509
- Format: 17 x 24.4 x 1.6 cm, kieti viršeliai
- Language: English English
1. Introduction.- 2. Food composition data and data bases.- 3. Initiation and organisation of a food composition data base programme.- 4. The selection of foods.- 5. The selection of nutrients and other components.- 6. Sampling.- 7. Analytical methods for the production of food composition data.- 8. Assuring the quality of analytical data.- 9. Conventions and modes of expression of food composition data.- 10. Quality considerations in the compilation of a food composition data base.- 11. Guidelines for the use of food composition data.- 12. Current needs and future directions.- References.- Appendices 1. Methods of preparation of foods for analysis.- 2. Examples of procedures for the preparation of analytical portions.- 3. Essential booklist for food composition programmes.- 4. Useful addresses for food composition programmes.- 5. Calculation of fatty acids per 100 g food from data for fatty acids per 100 g of total fatty acids.- 6. Calculation of the composition of dishes prepared from recipes.
Reviews