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The Resource Improving food composition data by standardizing calculation methods, (electronic book)

Improving food composition data by standardizing calculation methods, (electronic book)

Label
Improving food composition data by standardizing calculation methods
Title
Improving food composition data by standardizing calculation methods
Creator
Contributor
Author
Subject
Language
  • eng
  • eng
Summary
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
Member of
http://library.link/vocab/creatorName
Kl̃lman, Anna
Language note
English
Literary form
unknown
http://library.link/vocab/relatedWorkOrContributorName
  • Amalie Martinsen, Thea
  • 8hrvik, Veronica
  • Hauger Carlsen, Monica
http://library.link/vocab/subjectName
Food manufacturing & related industries
Label
Improving food composition data by standardizing calculation methods, (electronic book)
Instantiates
Publication
Antecedent source
unknown
Control code
594258
Dimensions
other
Extent
56
File format
one file format
Form of item
online
Isbn
9789289343107
Level of compression
unknown
Other control number
10.6027/TN2015-568
Quality assurance targets
unknown
Reformatting quality
unknown
Reproduction note
Electronic resource.
Sound
unknown sound
Specific material designation
unspecified
Label
Improving food composition data by standardizing calculation methods, (electronic book)
Publication
Antecedent source
unknown
Control code
594258
Dimensions
other
Extent
56
File format
one file format
Form of item
online
Isbn
9789289343107
Level of compression
unknown
Other control number
10.6027/TN2015-568
Quality assurance targets
unknown
Reformatting quality
unknown
Reproduction note
Electronic resource.
Sound
unknown sound
Specific material designation
unspecified

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