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close this book Food Composition Data: A User's Perspective (1987)
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close this folder Report and recommendations of the conference
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View the document The users and their needs
View the document Food composition data
View the document A food composition data system
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close this folder Experiences with food composition data: the context
close this folder INFOODS: Background and current status
View the document (introductory text)
View the document Introduction
View the document Growing need for and availability of information on components of foods
View the document Generation and recording of food component data
View the document INFOODS - an international network of food data systems: a framework for discussion
View the document Summary and conclusions
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close this folder Data: the user context
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View the document Introduction
View the document The link between the user and the data
View the document The variability of the data
close this folder The INFOODS system
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View the document Data interchange and regional centres
View the document Regional decisions
View the document Local decisions
close this folder The uses of food composition data
close this folder Need for a standardized nutrient data base in epidemiologic studies
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View the document Introduction
View the document Limitations of diet-related epidemiologic studies
View the document Factors influencing diet-related epidemiologic studies, using diet and colon cancer studies as an illustration
View the document Some potential problems with incomplete and non-standardized nutrient data bases
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close this folder Epidemiological uses of food composition data in the European context
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View the document Nutritional epidemiology
View the document The problems
View the document Suggestions for improvement
View the document Ongoing activities
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close this folder NCI food data needs: impact on coding systems
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View the document International research
View the document United States studies
View the document Local research
View the document Individual level
View the document Uses of food composition data
View the document Implications for infoods
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close this folder Food composition -a key to dietary appraisal and improvement in the United States
View the document (introductory text)
View the document Introduction
View the document Food composition data needs
View the document National nutrition monitoring system
View the document Nutrition education
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View the document Approaches to meeting data needs
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close this folder Using food composition data to communicate nutrition to the consumer
View the document (introductory text)
View the document Introduction
View the document NUTREDFO system development
View the document Nutrient and food constituent data sources
View the document Food composition data characteristics and limitations
View the document Interrelationships of nutrition education and food composition data
View the document Using NUTREDFO for nutrition guidance research
View the document Comments on selected nutrients in NUTREDFO
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close this folder Nutrient composition data uses and needs of food companies
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View the document Introduction
View the document Available food composition data
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View the document Needs and concerns
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close this folder Managing food composition data
close this folder Concerns of users of nutrient data bases
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View the document Introduction
View the document Accessibility
View the document Installation and updating efforts
View the document Data availability
View the document Computational concerns
View the document Data-base and software products
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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
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close this folder Maintaining a food composition data base for multiple research studies: the NCC food table
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View the document Introduction
View the document Specific user needs and approaches to these needs
View the document Minimizing redundancy in the nutrient data base
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close this folder Managing a nutrient data-base system: meeting users' needs and expectations
View the document (introductory text)
View the document Introduction
View the document The HVH-CWRU nutrient data-base system
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View the document Meeting users' needs and expectations
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close this folder International food composition data
close this folder Nutrient intake data calculated using food composition tables: factors affecting accuracy
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View the document Introduction
View the document Materials and methods
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close this folder The status of food composition data in Asia
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View the document Introduction
View the document Food availability
View the document Generation of food composition data
View the document Users and uses of food composition data
View the document Unmet needs
View the document The future of ASIAFOODS
View the document Acknowledgements
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close this folder Food composition data in Sweden and the nordic countries
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View the document Swedish food composition tables
View the document Swedish national nutrient data bases
View the document Other Swedish data bases
View the document Food composition tables in other nordic countries
View the document Nutrient data banks in the other nordic countries
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close this folder Food data in Canada: the Canadian nutrient file
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View the document Methods
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close this folder Other considerations
close this folder A system for evaluating the quality of published nutrient data: Selenium, a test case
View the document (introductory text)
View the document Introduction
View the document Background
View the document Procedure
View the document Criteria
View the document Calculation of the mean SE value and confidence code
View the document Results
View the document Discussion
View the document Implications
View the document Acknowledgements
View the document Disclaimer
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close this folder Consideration of food composition variability: What is the variance of the estimate of one-day intakes? Implications for setting priorities
View the document (introductory text)
View the document Introduction
View the document Magnitude of the reported variability of composition
View the document Impact of composition variation on a one-day food intake
View the document Additional impact of a random error in intake estimation
View the document Some implications for data analyses
View the document Validation of food intake data: implications of food composition variation
View the document Systematic errors in food composition data
View the document Relevance to priorities for food composition data
View the document Conclusions
View the document References
close this folder Dietary assessment methods used by the national health and nutrition examination surveys (NHANES)
View the document (introductory text)
View the document Introduction
View the document Design of NHANES II
View the document Major nutrition-related components of NHANES II
View the document Uses of dietary data
View the document Plans for future NHANES
View the document Conclusion
close this folder Systems considerations in the design of INFOODS
View the document (introductory text)
View the document Introduction
View the document Staff turnover and system growth
View the document Documentation
View the document The choice of environmental and basic tools
View the document Choices of operating systems
View the document Choice of programming language
View the document User interface
View the document Data representations
View the document System architecture and linkages
View the document Stability
View the document Primitive tool-based systems
View the document Summary
View the document References
View the document Participants

References

References

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23. S. E. Gebhardt, R. Cutrufelli, and R. H. Matthews, "Composition of Foods: Fruits and Fruit Juices; Raw, Processed, Prepared," Agriculture Handbook No. 8-9 (Science and Education Administration, USDA, Washington, D.C., 1982).

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29. R. G. Hansen, B. W. Wyse, and A. W. Sorenson, Nutritional Quality Index of Foods (AVI Publishing Co., Inc., Westport, Conn, 1979).

30. D. B. Haytowitz and R. H. Matthews, "Composition of Foods: Vegetables and Vegetable Products; Raw, Processed, Prepared," Agriculture Handbook No. 8-11 (Science and Education Administration, USDA, Washington, D.C., 1984).

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43. A. C. Marsh, M. K. Moss, and E. W. Murphy, "Composition of Foods: Spices and Herbs; Raw, Processed, Prepared," Agriculture Handbook No. 8-2 (Science and E,ducation Administration, USDA, Washington, D.C., 1977).

44. M. A. McCarthy and R. H. Matthews, "Composition of Foods: Nut and Seed Products; Raw, Processed, Prepared," Agriculture Handbook No. 8-12 (Science and Education Administration, USDA, Washington, D.C., 1984).

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51. B. P. Perloff, "Important Information for Nutrient Data Base Users," American Dietetic Association, 65th Annual Meeting, San Antonio, Texas, 20 October 1982.

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