China Food Composition Table 2002

Author: Yang Yuexin
Publisher:
Publish Date: 2005-07-01
Features: The "Food Composition Table" (National Representative Values) published in 1991 has been a decade old. Over these ten years, nutrition, food science, and their related disciplines have made significant progress, which has or will bring impacts to various aspects of food data analysis and expression. The Food and Nutrition Division of the United Nations Food and Agriculture Organization (FAO) and INFOODS have been actively advocating for accurate and standardized expression of food composition and data sharing. To keep pace with the developments of international peers and to ensure the scientific and accuracy of national food and nutrition data, the Institute of Nutrition and Food Safety, Chinese Center for Disease Control and Prevention, revised and republished China's "Food Composition Table" when the National Nutrition and Health Survey of Chinese Residents began in 2002. This book is a scientific reference book primarily aimed at professionals. During its revision process, it incorporates the achievements of developments and progress in nutrition, analytical chemistry, and food science, reflecting new concepts and ideas in disciplinary development. In terms of food classification, component naming, and data expression, it strives to keep pace with professional advancements and aligns as closely as possible with the standards and norms of the international organization INFOODS. In terms of writing, it aims to be user-friendly. Careful readers can appreciate the progress and vastness of nutrition and food science from this book. The food items listed in this book are primarily in their raw form, including data on 31 nutritional components (including cholesterol) for 1,506 food items, 18 amino acid data for 657 food items, and so on. The appendix includes the glycemic index data for 208 food items.