| Food Composition Data: A User's Perspective (1987) |
|International food composition data|
|The status of food composition data in Asia|
The First ASIA FOODS Conference was held from 17 to 21 September 1984 . A total of 22 representatives from 12 Asian countries, as well as 17 resource persons and observers, met in Bangkok to review the current status of food composition data among Asian countries and to discuss the needs to improve food composition data generation, compilation, and use within Asia. An interim executive committee was appointed, with a representative each from Nepal, Sri Lanka, Indonesia, the Philippines, the Republic of Korea, and Japan; Dr. Aree Valyasevi of Thailand was appointed as the chairman of the committee. The executive committee subsequently met in Manila on 18-19 February 1985  to: compile a regional survey of needs relating to food composition data; develop mechanisms for collaboration both within and outside the region; adopt statutes for the ASIA FOODS organization; and develop a five-year action plan' as well as proposals to obtain the assistance required to accomplish the plan.
Because Asia is the largest continent, with a population of over 2 billion, ASIA FOODS has agreed to divide it into three subregions. Those countries invited to participate in the initial ASIA FOODS meeting were distributed among the three subregions as follows:
1. South Asia: Bangladesh, China, India, Nepal, and Sri Lanka.
2. South-East Asia: Brunei, Burma, Indonesia, Malaysia, the Philippines, Singapore, and Thailand.
3. East Asia: Japan, Papua New Guinea, the Republic of Korea, and Taiwan.
These divisions of ASIA FOODS attempt to reflect not only geographical proximity within the Asian continent, but also similarities between the climates, agricultures, and consequently food availability and dietary patterns. By this consolidation into similar subregions, data and analytical methodologies can be shared between the countries of the subregion and ASIA FOODS, resulting in the effective generation, compilation, and dissemination of high-quality food composition data.