health; food; Fat; Folate; Food composition data; Margarine; Microgram; Norway; Nutrient; Sweden; Vitamin
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.
如果您有任何问题，请随时与我们联系，谢谢。Improving food composition data by standardizing calculation methods 内容均搜集于网络，本身不存储任何资源，如侵犯到您的权益，请提交反馈，我们将配合您第一时间删除。