Procedures for estimating nutrient values for food composition databases
Procedures for estimating nutrient values for food composition databases
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DOI：
10.1006/jfca.1997.0527
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发表时间：
1997-01-01
影响因子：
4.3
通讯作者：
Gebhardt, Susan E.
中科院分区：
文献类型：
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作者：
Schakel, Sally F.;Buzzard, I. Marilyn;Gebhardt, Susan E.
当用于评估膳食、食谱或商业食品的营养素含量时，营养素数据库应提供数据库中每种食物的完整营养素概况。对数据库中包含的许多食物中的各种营养素进行化学分析并不总是实用的。因此，必须估计一些营养价值。用于估计营养素值的常见方法包括（1）使用来自不同但相似的食物的值，（2）计算来自相同食物的不同形式的值，（3）计算来自相同食物中的其他组分的值，（4）计算来自多组分食物的家庭食谱或商业产品配方的值，（5）从商业食品的营养素标签上的信息转换值，（6）从产品标准计算值，以及（7）假定zen值。应实施质量控制程序和营养验证程序，以验证使用了适当的数据选择、计算方法和数据输入。应在数据库中确定估计的营养值。同样的参考系统也指出了用于得出每一估计值的方法。
When used to assess the nutrient content of diets, recipes, or commercial food products, a nutrient database should provide a complete nutrient profile for each food in the database. Chemical analyses for a wide range of nutrients in the many foods included in a database are not always practical. Therefore, some nutrient values must be estimated. Common methods for estimating nutrient values include (1) using values from a different but similar food, (2) calculating values from different forms of the same food, (3) calculating values from other components in the same food, (4) calculating values from household recipes or commercial product formulations for multicomponent foods, (5) converting values from information on the nutrient label of a commercial food product, (6) calculating values from a product standard, and (7) assuming a zen, value. Quality control procedures and nutrient validation programs should be implemented to verify that appropriate data selection, calculation methods, and data entry were used. Estimated nutrient values should be identified in the database. Same referencing systems also indicate the method used to derive each estimated value.