Publisher's Synopsis
Information on the nutritive and non-nutritive components of foods is essential for our understanding of the role of nutrition in human health. The quality, quantity and accessibility of these data constitute an important resource for health professionals concerned with the food supply and its implications for the overall health of individuals and population groups throughout the world. This volume brings together the most up-to-date information on international food databases and the issues involved in their development. Experts at the forefront of research describe not only the strengths and weaknesses of the various systems in place but also current initiatives to standardize and document procedures for maintaining timely and reliable databases. Special attention is also given to principles for the preparation of food composition tables, the need for an international food description language and plans for the design and implementation of a single International Food Database.
