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close this book Food Composition Data: A User's Perspective (1987)
close this folder Managing food composition data
close this folder Managing food composition data at the national level
View the document (introductory text)
View the document Introduction
View the document Data input
View the document Data output
View the document Special considerations
View the document Conclusions
View the document References



1. Association of Official Analytical Chemists, Official Methods of Analysis, 14th ed. (Association of Official Analytical Chemists, Inc., Arlington, Va., 1984).

2. Committee on Diet, Nutrition, and Cancer, Commission on Life Sciences, National Research Council, Diet, Nutrition, and Cancer: Directions for Research (National Academy Press, Washington, D.C., 1983).

3. Committee on Dietary Allowances, Food and Nutrition Board, Commission on Life Sciences, National Research Council. Recommended Dietary Allowances, 9th ed. (National Academy Press, Washington, D.C., 1980).

4. J. Exler, Iron Content of Food, Home Economics Research Report, no. 45 (Human Nutrition Information Service, USDA, Washington, D.C., 1982).

5. F. N. Hepburn, "The USDA National Nutrient Data Bank," A.J.C.N., 35: 1297-1301 (1982).

6. F. N. Hepburn and B. P. Perloff, "The Nutrient Data Bank," Cereal Foods World, 24: 224-225 (1979).

7. J. A. T. Pennington, "Revision of the Total Diet Study Food List and Diets," J. Am. Diet. Assoc., 82: 166 173 (1983).

8. R. L. Rizek, B. P. Perloff, and L. P. Posati, "USDA's Nutrient Data Bank," Food Tech. in Australia, 33: 112-114 (1981).

9. US Department of Agriculture, "Composition of Foods: Raw, Processed, Prepared," Agriculture Handbook No. 8 (Science and Education Administration, USDA, Washington, D.C., 1976-1984).