Quality and Accessibility of Food-Related Data

AOAC The Scientific Association Dedicated to Analytical Excellence

Quality and Accessibility of Food-Related Data
Edited by Heather Greenfield
Proceedings of the First International Food Data Base Conference

Contents

Proceedings of the First International Food Data Base Conference

A satellite to the 15th International Congress of Nutrition

Edited by Heather Greenfield

The Proceedings of the First International Food Data Base Conference held in Sydney, Australia, 22–24 September 1993.

Heather Greenfield and FAO

First edition Copyright © 1995
by AOAC INTERNATIONAL
2200 Wilson Boulevard, Suite 400
Arlington , VA 22201-3301

Library of Congress Catalog Card Number 95-76836
ISBN 0-935584-56-0

This publication is reproduced with permission of AOAC International.

Proceedings Sponsor

The publication of these Proceedings was generously assisted by the Nutrition Section, Department of Human Services and Health, Australia, in accordance with its educational role in the implementation of the national Food and Nutrition Policy.

		Sponsors

	®	The Conference was sponsored by:

		Department of Industry, Trade and Commerce
The Scientific Association Dedicated to Analytical Excellence®		AOAC INTERNATIONAL
		Department of Food Science and Technology,
		University of New South Wales
		Food Industry Development Centre,
		University of New South Wales
		Eurofoods-Enfant
Australian International Development Assistance Bureau
		National Food Authority
		Australian Institute of Health and Welfare
		McDonald's Australia Ltd
NSW Dairy Corporation
		Goodman Fielder Ltd
		Xyris Software (Australia) Pty Ltd
		National Association of Testing Authorities

First International Food Data Base Conference

Scientific Programme Committee

D.A.T. Southgate (UK) Chair

N-G. Asp (Sweden)

G.R. Beecher (USA)

R. Bressani (Guatemala)

R. English (Australia)

J.N. Thompson (Canada)

Aree Valyasevi (Thailand)

C.E. West (The Netherlands)

Organizing Committee

H. Greenfield

J. Barnes

B. Burlingame

K. Cashel

Hyperlinks to non-FAO Internet sites do not imply any official endorsement of or responsibility for the opinions, ideas, data or products presented at these locations, or guarantee the validity of the information provided. The sole purpose of links to non-FAO sites is to indicate further information available on related topics.

This electronic document has been scanned using optical character recognition (OCR) software. FAO declines all responsibility for any discrepancies that may exist between the present document and its original printed version.

Preface

• Section I. National and International Food Composition Programs

Developing Comprehensive Policies and Programs for Improved Food Supplies and Nutrition
J.R. Lupien

The Food Composition Program of Indonesia: Past, Present and Future
D.S. Slamet

CHILEFOODS: Food Composition Activities in Chile and Latin America
L. Masson

Nutrient Composition of Wild-Gathered Foods from Mali
M.B. Nordeide, A. Oshaug, H. Holm

• Section II. Methods and Conventions of Nutrient Analysis

AOAC INTERNATIONAL-Validated Methods for Nutrient Analysis — Method Availability and Method Needs
J.W. DeVries

Analysis and Classification of Digestible and Undigestible Carbohydrates
N-G. Asp

Recent Developments in the Determination of Water-Soluble Vitamins in Food — Impact on the Use of Food Composition Tables for the Calculation of Vitamin Intakes
P.M. Finglas

Update on the Analysis of Total Lipids, Fatty Acids and Sterols in Foods
A.J. Sinclair

Conventions for the Expression of Analytical Data
D.A.T. Southgate