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...
Gespeichert in:
| Hauptverfasser: | , , , |
|---|---|
| Format: | Elektronisch E-Book |
| Sprache: | English |
| Veröffentlicht: |
Copenhagen :
Norden,
[2015]
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Zusammenfassung: | 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. |
| Beschreibung: | 1 online resource. |
| Bibliographie: | Includes bibliographical references. |
| ISBN: | 9789289343114 9289343117 |
Internformat
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| 245 | 1 | 0 | |a Improving food composition data by standardizing calculation methods / |c Veronica Önrvik, Monica Hauger Carlsen, Anna Källman and Thea Amalie Martinsen. |
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| 505 | 0 | |a 1. Introduction -- 2. Methods -- 3. Results -- 4. Discussion. | |
| 520 | |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. | ||
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| spelling | Öhrvik, Veronica, author. Improving food composition data by standardizing calculation methods / Veronica Önrvik, Monica Hauger Carlsen, Anna Källman and Thea Amalie Martinsen. Copenhagen : Norden, [2015] ©2015 1 online resource. text txt rdacontent computer c rdamedia online resource cr rdacarrier Online resource; title from PDF title page (Ebsco, viewed March 28, 2016). Includes bibliographical references. 1. Introduction -- 2. Methods -- 3. Results -- 4. Discussion. 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. Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Aliments Analyse. TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Analysis fast Food Composition fast Carlsen, Monica Hauger, author. Källman, Anna, author. Martinsen, Thea Amalie, author. has work: Improving food composition data by standardizing calculation methods (Text) https://id.oclc.org/worldcat/entity/E39PD3cKb7MDxPDMybbdD6BQdP https://id.oclc.org/worldcat/ontology/hasWork FWS01 ZDB-4-EBA FWS_PDA_EBA https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1159268 Volltext |
| spellingShingle | Öhrvik, Veronica Carlsen, Monica Hauger Källman, Anna Martinsen, Thea Amalie Improving food composition data by standardizing calculation methods / 1. Introduction -- 2. Methods -- 3. Results -- 4. Discussion. Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Aliments Analyse. TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Analysis fast Food Composition fast |
| subject_GND | http://id.loc.gov/authorities/subjects/sh85050191 http://id.loc.gov/authorities/subjects/sh85050185 |
| title | Improving food composition data by standardizing calculation methods / |
| title_auth | Improving food composition data by standardizing calculation methods / |
| title_exact_search | Improving food composition data by standardizing calculation methods / |
| title_full | Improving food composition data by standardizing calculation methods / Veronica Önrvik, Monica Hauger Carlsen, Anna Källman and Thea Amalie Martinsen. |
| title_fullStr | Improving food composition data by standardizing calculation methods / Veronica Önrvik, Monica Hauger Carlsen, Anna Källman and Thea Amalie Martinsen. |
| title_full_unstemmed | Improving food composition data by standardizing calculation methods / Veronica Önrvik, Monica Hauger Carlsen, Anna Källman and Thea Amalie Martinsen. |
| title_short | Improving food composition data by standardizing calculation methods / |
| title_sort | improving food composition data by standardizing calculation methods |
| topic | Food Composition. http://id.loc.gov/authorities/subjects/sh85050191 Food Analysis. http://id.loc.gov/authorities/subjects/sh85050185 Aliments Analyse. TECHNOLOGY & ENGINEERING / Food Science bisacsh Food Analysis fast Food Composition fast |
| topic_facet | Food Composition. Food Analysis. Aliments Analyse. TECHNOLOGY & ENGINEERING / Food Science Food Analysis Food Composition |
| url | https://search.ebscohost.com/login.aspx?direct=true&scope=site&db=nlebk&AN=1159268 |
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