The history of food composition databases

Nutrition Bulletin

Volumn 31, Issue 1, 2006, Pages 15-20

  Church, Susan M ^a  

^a NONE   (United Kingdom)

Author keywords

Food composition; History; Nutrient databases; Nutritional value

Indexed keywords

ACCESS TO INFORMATION; CLINICAL PRACTICE; DATA BASE; EUROPEAN UNION; FOOD COMPOSITION; FOOD INTAKE; FOOD PROCESSING; HEALTH CARE ORGANIZATION; HEALTH CARE POLICY; HEALTH PROMOTION; HEALTH SURVEY; HISTORY; HUMAN; INFORMATION PROCESSING; INTERNET; NUTRIENT CONCENTRATION; NUTRITIONAL HEALTH; NUTRITIONAL REQUIREMENT; NUTRITIONAL SCIENCE; NUTRITIONAL STATUS; NUTRITIONAL VALUE; PRIORITY JOURNAL; QUANTITATIVE ANALYSIS; REVIEW;

EID: 33646687080     PISSN: 14719827     EISSN: 14673010     Source Type: Journal    
DOI: 10.1111/j.1467-3010.2006.00538.x     Document Type: Review

References (30)

1. Atwater WO & Bryant AP (1906) The chemical composition of American food materials. US Office of Experiment Stations. Experiment Stations Bulletin 28. Government Printing Office: Washington, DC.
2. Atwater WO & Woods CD (1896) The chemical composition of American food materials. US Office of Experiment Stations. Experiment Stations Bulletin 28. Government Printing Office: Washington, DC. Available at: http://www.nal.usda.gov/fnic/foodcomp/data/classics/index.html.
3. Brussard JH, Löwik MRH, Steingrímsdóttir L et al. (2002) A European food consumption survey method -conclusions and recommendations. European Journal of Clinical Nutrition 56 (Suppl. 2): S89-S94.
4. Charrondiere UR, Vignat J, Møller A et al. (2002) The European Nutrient Database (ENDB) for nutritional epidemiology. Journal of Food Composition and Analysis 15: 435-51.
5. Chatfield C (1949) Food Composition Tables for International Use. FAO Nutritional Study no. 3. FAO UN: Washington, DC. Available at: http://www.fao.org/documents/show_cdr.asp?url_file=/docrep/x5557e/ x5557e00.htm.
6. Church S (2005) The History of European Food Composition Databases. Synthesis report published by EuroFIR. Available at: http://www.eurofir.net/temp/HistoryspofspFoodspDatabase.pdf.
7. Day KC (1985) Nutrient databanks from the point of view of the computer programmer. Annals of Nutrition and Metabolism 29 (Suppl. 1): 54-9.
8. Deharveng G, Charrondiere UR, Slimani N et al. (1999) Comparison of nutrients in the food composition tables available in the nine European countries participating in EPIC. European Journal of Clinical Nutrition 53: 60-79.
9. van Eekelen M, Janssen BCP & Straub J (1941) Voedingsmiddelentabel.
10. Food Standards Agency (2002) McCance and Widdowson's the Composition of Foods, 6th edition summary edition (MA Roe, PM Finglas & SM Church eds). Royal Society of Chemistry: Cambridge.
11. Greenfield H & Southgate DAT (1992) Food Composition Data: Production, Management and Use. Elsevier: London.
12. Greenfield H & Southgate DAT (2003) Food Composition Data: Production, Management and Use, 2nd edn. FAO: Rome. Available at: http://www.fao.org/infoods/publications_en.stm.
13. Holland B, Welch AA, Unwin ID et al. (1991) McCance and Widdowson's the Composition of Foods, 5th edn. Royal Society of Chemistry: Cambridge.
14. Ireland J, Van Erp-Baart AMJ, Charrondière UR et al. (2002) Selection of food classification system and food composition database for future food consumption surveys. European Journal of Clinical Nutrition 56 (Suppl. 2): S33-45.
15. Istituto della Nutrizione (1946) Tabelle di Composizione in Principii Nutritive in Calorie dei piu Comuni Alimenti. Stituto della Nutrizione: Rome.
16. Konig J (1878) Chemie der Menschlichen Nahrungs- und Genussmittel. Springer: Berlin.
17. McCance RA & Lawrence RD (1929) The Carbohydrate Content of Foods. Medical Research Council Special Report Series no. 135. HMSO: London.
18. McCance RA & Shipp HL (1933) The Chemistry of Flesh Foods and Their Losses on Cooking. Medical Research Council Special Report Series no. 187. HMSO: London.
19. McCance RA & Widdowson EM (1940) The Chemical Composition of Foods. Medical Research Council Special Report Series no. 235. HMSO: London.
20. McCance RA & Widdowson EM (1946) The Chemical Composition of Foods. Medical Research Council Special Report Series no. 235, 2nd edn. HMSO: London.
21. McCance RA & Widdowson EM (1960) The Composition of Foods, 3rd edn. Medical Research Council Special Report Series no. 297. HMSO: London.
22. McCance RA, Widdowson EM & Shackleton LRB (1936) The Nutritive Value of Fruits, Vegetables and Nuts. Medical Research Council Special Report Series no. 213. HMSO: London.
23. Paul AA & Southgate DAT (1978) McCance and Widdowson's The Composition of Foods, 4th edn. HMSO: London.
24. Percy PF & Vaquelin NL (1818) Sur la qualitiénutritive des aliments comparéentre eux. Bulletin of the Faculty of Medicine 6: 75-91.
25. Plimmer RHA (1921) Analyses and Energy Values of Foods. HMSO: London.
26. Somogyi JC (1974) National food composition tables. In: Guidelines for the Preparation of Tables of Food Composition (DAT Southgate ed.), pp. 1-5. Karger: Basel.
27. Southgate DAT (1993) The composition of foods. In: McCance and Widdowson: A Scientific Partnership of 60 Years (M Ashwell ed.), pp. 69-77. British Nutrition Foundation: London.
28. West CE, ed. (1985) Eurofoods: Towards compatibility of nutrient databanks in Europe. Annals of Nutrition & Metabolism 29 (Suppl. 1), 1-72.
29. Widdowson EM (1967) Development of British food composition tables. Journal of the American Dietetic Association 50: 363-7.
30. Widdowson EM (1974) A brief history of British food composition tables. In: Guidelines for the Preparation of Tables of Food Composition (DAT Southgate ed.), pp. 53-7.Karger: Basel.