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Improving food composition data by standardizing calculation methods
Responsible organisation
2015 (English)Book (Other academic)
Abstract [en]

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.

Place, publisher, year, edition, pages
Copenhagen: Nordisk Ministerråd, 2015. , 56 p.
Series
TemaNord, ISSN 0908-6692 ; 2015:568
National Category
Food Science
Research subject
Food; Health
Identifiers
URN: urn:nbn:se:norden:org:diva-4062DOI: 10.6027/TN2015-568ISBN: 978-92-893-4310-7 (print)ISBN: 978-92-893-4312-1 (print)ISBN: 978-92-893-4311-4 (print)OAI: oai:DiVA.org:norden-4062DiVA: diva2:850671
Available from: 2015-09-02 Created: 2015-09-02 Last updated: 2016-09-19

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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf