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Design Concepts in Nutritional Epidemiology$
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Barrie M. Margetts and Michael Nelson

Print publication date: 1997

Print ISBN-13: 9780192627391

Published to Oxford Scholarship Online: September 2009

DOI: 10.1093/acprof:oso/9780192627391.001.0001

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5. Food consumption, nutrient intake, and the use of food composition tables

5. Food consumption, nutrient intake, and the use of food composition tables

Chapter:
(p.107) 5. Food consumption, nutrient intake, and the use of food composition tables
Source:
Design Concepts in Nutritional Epidemiology
Author(s):

Clive E. West

Wija A. van Staveren

Publisher:
Oxford University Press
DOI:10.1093/acprof:oso/9780192627391.003.0005

This chapter summarizes the approaches to measuring food consumption and nutrient intake at the individual level. It then examines the role of food analysis in determining nutrient intake, and the issues in the development, maintenance, and application of food composition data to estimates of nutrient intake. It touches on missing values, cooking and recipe analysis (and the problems of estimating water losses and vitamin and mineral retention values), and bioavailability. It looks at comparability between databases. Lastly, it summarizes the issues relating to accurate determination of estimates of nutrient intake using databases (such as coding and errors in data entry), and concludes by looking at food groups and food scores, and the limitations of food composition tables and nutrient databases in nutritional epidemiological studies.

Keywords:   dietary assessment, food composition database, nutrient database, food analysis, recipe analysis, bioavailability, coding, data entry

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