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Food composition tables - June 2017 ((((Main problems with FCTs,…
Food composition tables - June 2017
How are FCTs compiled?
New laboratory analyses
Use of published results from literature
Use of data published in other food tables
Combination of above
Details required
Origin of food
Sampling
Treatment of samples before analysis
Analysis method
Expression of results
Main problems with FCTs
Variability in food composition
Country of origin
Growing conditions
Soil conditions
Storage conditions
Feeding
Age
Season
Nutrients associated with structure show less variability than e.g. Vits A and C
Few tables present data on variability
What is their use
Uses
Public health and education
Monitoring food and nutrient availability
Public health assessment and dietary surveys
Development of dietary guidelines
Food regulations and food safety
Consumer education
Educational materials
Food industry
Food labelling and nutrient claims
Product development and reformulation
Consumer information and marketing
Other uses
Planning of institutional diets
Sports nutrition and expeditions
What are the sources of errors
inaccurate descriptors of foods both in dietary records and in the foods tables as the system
used to identify specific food items in food tables has also not been standardised.(think how to describe foods and how to identify it)
the proportion of a nutrient that is absorbed and utilised by the
body.(think about the body and how it absorbs)
Inevitably the quality of laboratory analyses is variable leading to errors and variability on food table values - think lab
The choice of the correct analytical method is important as some methods result in
erroneous results. eg dietary fibre assessment using Southgate method(think methods)
The foods analysed should be sampled to be representative of the average composition of particular foods and take into account any seasonal, regional or other variations described above. (think season and regional variation in the quality of fodd)
Farm to fork
What are Food Composition Tables?
Tables which present macro and micro nutrient content of foodstuffs
All present information on water, protein,fat, carbo, energy content
Some present information on a range of micronutrients
Generally expressed in standard units per100g edible portion
Little international standardisation
Why do we use them?
Analysis of food intake
Direct laboratory analysis Indirect analysis using food tables
Principal use- cheap method of analysing dietary intake data
Estimated intakes can then be compared with requirements to define def/excess