Chapter

5. Food consumption, nutrient intake, and the use of food composition tables

Clive E. West and Wija A. van Staveren

in Design Concepts in Nutritional Epidemiology

Second edition

Published in print April 1997 | ISBN: 9780192627391
Published online September 2009 | e-ISBN: 9780191723704 | DOI: http://dx.doi.org/10.1093/acprof:oso/9780192627391.003.0005
5. Food consumption, nutrient intake, and the use of food composition tables

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This chapter summarizes the approaches to measuring food consumption and nutrient intake at the individual level. It then examines the role of food analysis in determining nutrient intake, and the issues in the development, maintenance, and application of food composition data to estimates of nutrient intake. It touches on missing values, cooking and recipe analysis (and the problems of estimating water losses and vitamin and mineral retention values), and bioavailability. It looks at comparability between databases. Lastly, it summarizes the issues relating to accurate determination of estimates of nutrient intake using databases (such as coding and errors in data entry), and concludes by looking at food groups and food scores, and the limitations of food composition tables and nutrient databases in nutritional epidemiological studies.

Keywords: dietary assessment; food composition database; nutrient database; food analysis; recipe analysis; bioavailability; coding; data entry

Chapter.  8054 words. 

Subjects: Public Health and Epidemiology

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