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oapen-20.500.12657-328972022-04-26T12:47:35Z Improving food composition data by standardizing calculation methods Öhrvik, Veronica Carlsen, Monica Hauger Källman, Anna Martinsen, Thea Amalie health food Fat Folate Food composition data Margarine Microgram Norway Nutrient Sweden Vitamin bic Book Industry Communication::K Economics, finance, business & management::KN Industry & industrial studies::KND Manufacturing industries::KNDF Food manufacturing & related industries 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. 2016-01-25 00:00:00 2020-04-01T14:22:05Z 2020-04-01T14:22:05Z 2015 book 594258 OCN: 994547962 0908-6692 9789289343107 http://library.oapen.org/handle/20.500.12657/32897 eng TemaNord application/pdf n/a 594258.pdf http://urn.kb.se/resolve?urn=urn:nbn:se:norden:org:diva-4062 Nordic Council of Ministers 10.6027/TN2015-568 10.6027/TN2015-568 cbc8ff1f-dd2d-4537-a10c-cede585e03f1 9789289343107 56 open access
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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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