The impact of new Australian food composition data on national dietary references

Food Chemistry

Volumn 57, Issue 1, 1996, Pages 63-66

  Cashel, Karen M ^a   Greenfield, Heather ^b  

^a UNIVERSITY OF CANBERRA   (Australia)

^b UNIVERSITY OF NEW SOUTH WALES   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

AUSTRALIA; CONFERENCE PAPER; DATA ANALYSIS; DIET; FOOD ANALYSIS; FOOD COMPOSITION; NUTRIENT; NUTRITION; PRACTICE GUIDELINE; PUBLICATION;

EID: 0030250274     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/0308-8146(96)00075-1     Document Type: Conference Paper

References (17)

1. Australian Bureau of Statistics (1985). Apparent Consumption of Foodstuffs and Nutrients, Australia 1983-84. Australian Bureau of Statistics, Canberra.
2. Australian Bureau of Statistics (1993). Apparent Consumption of Foodstuffs and Nutrients, Australia 1990-91. Australian Bureau of Statistics, Canberra.
3. Cashel, K., English, R. & Lewis, J. (1989). Composition of Foods, Australia. Australian Government Publishing Service, Canberra.
4. Cashel, K. M. & Greenfield, H. (1994). Principal sources of dietary fat in Australia: evidence from apparent consumption data and the national dietary survey of adults. Br. J. Nutr., 71, 753-773.
5. Cashel, K. & Greenfield, H. (1995a). The effect of revised Australian food composition tables on estimates of foods and nutrients available for national consumption, 1983-84. J. Food Comp. Anal., 8, 45-61.
6. Cashel, K. & Greenfield, H. (1995b). The effect of Australian, US and UK food composition tables on estimates of food and nutrient availability in Australia. In Quality and Accessibility of Food-related Data, ed. H. Greenfield. AOAC International, Arlington, pp. 225-239.
7. Cashel, K. M. & Jeffreson, S. (1995). The Core Food Groups. Australian Government Publishing Service, Canberra.
8. English, R. & Lewis, J. (1990). Composition of Foods, Australia. Volume 4, Fats and Oils, Processed Meats, Processed Fruit and Vegetables. Australian Government Publishing Service, Canberra.
9. English, R., Lewis, J. & Cashel, K. (1990). Composition of Foods, Australia. Volume 2, Cereals and Cereal Products. Australian Government Publishing Service, Canberra.
10. Lewis, J. & English, R. (1990a). Composition of Foods, Australia. Volume 3, Dairy Products, Eggs and Fish. Australian Government Publishing Service, Canberra.
11. Lewis, J. & English, R. (1990b). Composition of Foods, Australia. Volume 5, Nuts and Legumes, Beverages and Miscellaneous Foods. Australian Government Publishing Service, Canberra.
12. Lewis, J., Holt, R. & English, R. (1992). Composition of Foods, Australia. Volume 6, Infant Foods. Australian Government Publishing Service, Canberra.
13. National Health and Medical Research Council (1992). Dietary Guidelines for Australians. Australian Government Publishing Service, Canberra.
14. Paul, A. A. & Southgate, D. A. T. (1978). The Composition of Foods. HMSO, London.
15. Thomas, S. & Corden, M. (1970). Tables of Composition of Australian Foods. Australian Government Publishing Service, Canberra.
16. Thomas, S. & Corden, M. (1977). Metric Tables of Composition of Australian Foods. Australian Government Publishing Service, Canberra.
17. US Department of Agriculture (1976). Composition of Foods: Raw, Processed, Prepared. Agriculture Handbook No. 8 Series. US Department of Agriculture, Washington, DC.