Food composition databases for effective quality nutritional care

Author:

Koroušić Seljak Barbara,Stibilj Vekoslava,Pograjc Larisa,Mis Nataša Fidler,Benedik Evgen

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Official methods of analysis,2002

2. Bell, S., Vásquez-Caicedo, A. L., Hartmann, B., & Oltersdorf, U. (2007). Comparison to EuroFIR recommendations for nutrient loss and gain factors currently used in European food composition databases. In Seventh international food data conference – Food composition and biodiversity (pp. 82–83). São Paolo, Brazil [October 21–24, 2007].

3. Bergström, L. (1994). Nutrient Losses and Gains in the Preparation of Foods. Rapport 32/94. Livsmedels Verket, National Food Administration, Sweden.

4. WebDASC: A web-based dietary assessment software for 8–11-year-old Danish children;Biltoft-Jensen;Journal of Human Nutrition and Dietetics,2012

5. Tables of weight yield of food and retention factors of food constituents for the calculation of nutrition composition of cooked foods (dishes);Bognár,2002

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