Identification of Food Components for INFOODS Data Interchange (UNU, 1989, 165 pages): 4. Assigning the correct food component tagnames to the nutrient data: Glycerides

Identification of Food Components for INFOODS Data Interchange (UNU, 1989, 165 pages)

4. Assigning the correct food component tagnames to the nutrient data

		Introduction
		Alcohol
		Amino acids: total essential amino acids
		Amino acids: essential to total amino acid ratio
		Amino acids
		Carbohydrate
		Carbohydrates and monosaccharide equivalents
		Cholesterol
		Energy
		Fat
		Fatty acids
		Fibre
		Folate
		Glycerides
		Iron
		Niacin
		Nitrogen
		Protein
		Selenium
		Starch
		Sugar
		Vitamin A
		Vitamin B-6
		Vitamin C
		Vitamin D
		Vitamin E

Glycerides

Values representing the quantity of total glycerides in a food are dependent on whether they were determined by analysis or by calculation from the fatty acid composition using conversion factors. The tagnames for total glyceride values are method-dependent and are listed below, along with a tagname that can be assigned to total glyceride values when the method of determination is not known. All of these tagnames are subsidiary to the <comp> structural tag.

<GLYCERA> <GLYCERC>	total glycerides; determined by analysis total glycerides; calculated from fatty acid composition
<GLYCER->	total glycerides; method of determination unknown