TY  - BOOK
AU  - Öhrvik,Veronica
AU  - Carlsen,Monica Hauger
AU  - Källman,Anna
AU  - Martinsen,Thea Amalie
TI  - Improving food composition data by standardizing calculation methods
T2  - TemaNord
SN  - 9789289343107
PY  - 2015///
PB  - Nordic Council of Ministers
KW  - Food manufacturing & related industries
KW  - bicssc
KW  - Fat
KW  - Folate
KW  - food
KW  - Food composition data
KW  - health
KW  - Margarine
KW  - Microgram
KW  - Norway
KW  - Nutrient
KW  - Sweden
KW  - Vitamin
N1  - Free-to-read
N2  - 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
UR  - http://library.oapen.org/handle/20.500.12657/32897
UR  - https://library.oapen.org/bitstream/id/18477b38-d3da-436c-8a41-a16174b3b56f/594258.pdf
ER  -