Standardized Food Terminology: An Essential Element for Preparing and using Food Consumption Data on an International Basis

Polacchi, Wanda

doi:10.1177/156482658600800204

Cited by 5 publications

(4 citation statements)

References 1 publication

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“…The preparation of reliable data on food requires a precise identification of the different types of food. Even good quality data can be a source of error if they come from foods that are not clearly defined (Polacchi, 1987).…”

Section: Foodstuff Classificationmentioning

confidence: 99%

Food Products Evolution: Innovation Drivers and Market Trends

Tarabella¹

2019

SpringerBriefs in Food, Health, and Nutrition

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Consumers are often confused by the information and advice continuously offered by the various sources on nutrition and healthy lifestyles, sometimes even by the details on food labels about the composition of nutrients (carbohydrates, fats, proteins, vitamins and minerals). The information is based on historical moments that affect food availability and messages that accompany the sale, as for example the current trend to consume gluten-free products by people suffering from celiac disease and people consuming gluten-free products by fad. Conversely, in the Italian post-war period, many advertising posters offered gluten-added pasta to help balance a low-nutrient diet. Nowadays, this poster (Figure 2.1) may seem paradoxical but it was the result of an Italian historical era, with a completely different food availability. Just remember that, according to the first data available from FAO in 1961, the Kcal per capita daily available amounted to 2958 and the protein availability were equal to 82.54 grams per day per person. In 2013 the Kcal availability rose to 3579 registering an increase of 21% and protein availability increased to 108.51 grams per day per person, registering a 31% increase attesting a greater distribution of both availabilities among the population in order to ensure the extinction of structural and contingent forms of hunger.

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Section: Foodstuff Classificationmentioning

confidence: 99%

Food Products Evolution: Innovation Drivers and Market Trends

Tarabella¹

2019

SpringerBriefs in Food, Health, and Nutrition

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“…which begins with the selection of a representative sample, an appropriate number of samples. sample preparation and preservation, method of analysis, standards used, and expression of the analytical value, both in terms of specific moisture and the units used [2][3][4].…”

Section: Some Of the Problemsmentioning

confidence: 99%

“…The identification, classification, and description of foods will facilitate data interchange and the process of developing a coding system equal or similar to others already available and the means to use it in computer programs [4,5] Issues and problems related to the sample As indicated above, the present chemical data in the tables were obtained some years ago. Since then important changes have taken place in all aspects of the food chain leading to the production.…”

Section: Sample Identification Classification and Descriptionmentioning

confidence: 99%

Some Issues and Problems in the Usefulness of Chemical Composition Data across Boundaries

Bressani¹

1992

Food Nutr Bull

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This paper discusses some of the issues and problems of using Latin American food composition tables. Little effort has been made to upgrade the quality of the data and increase the number of nutrients per food since 1960, when most of the tables were published. Four main issues which may cause problems in the interchange of food composition data are discussed: (I) identification, classification, and description of the sample; (2) specific factors that influence the chemical composition of the food; (3) processing factors, and (4) analysis of the sample. The paper concludes that the analytical values of the foods of one region can be used in another region if there is a process of selection that takes into consideration all possible information on the sample. Increased communication between countries would enhance the use of foreign data.

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“…Precision in naming foodstuffs about which nutritional statements are being made is obviously important. Polacchi's article "Standardized Food Terminology" [1] calls attention to sources of error concerning fish and seed legumes. Differences in the fat contents of different cuts of meat are quoted, but these are much smaller than the differences in composition of foods often grouped together as "fresh vegetables. ''…”

Section: Letter To the Editor Precision In Naming Foodsmentioning

confidence: 99%

Letter to the Editor

1988

Food Nutr Bull

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Standardized Food Terminology: An Essential Element for Preparing and using Food Consumption Data on an International Basis

Cited by 5 publications

References 1 publication

Food Products Evolution: Innovation Drivers and Market Trends

Food Products Evolution: Innovation Drivers and Market Trends

Some Issues and Problems in the Usefulness of Chemical Composition Data across Boundaries

Letter to the Editor

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