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Food Composition Discussion Group

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Food Composition Discussion Group
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Holmes, Bridget (ESN)
Thu, 1 Dec 2022 21:43:59 +0000
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Dear friends,

I am delighted to announce that next week we will be holding an INFOODS symposium on the "Critical role of food composition data in nutrition" at the International Congress of Nutrition in Tokyo, Japan (IUNS-ICN).
Please find below some information on the symposium.

INFOODS SYMPOSIUM
Friday, December 9, 2022: 13:15 - 14:45 local time/ Room2

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Holmes, Bridget (ESN)
Tue, 29 Nov 2022 16:54:36 +0000
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Dear friends and colleagues,
Please find below a message from Yuko Nanjo and Doris Rittenschober.
Please remember not to reply to the listserv address unless your reply concerns all. Thank you and best wishes,
Bridget

Dear colleagues,

You may already be aware that FAO's Food and Nutrition Division is updating its FAO/INFOODS Food Composition Database on Fish & Shellfish (the database is referred to as uFiSh). It's important for us to understand user's needs and feedback on the database to improve applicability and to help us set priorities for the next uFiSh version.

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Holmes, Bridget (ESN)
Wed, 26 Oct 2022 10:30:35 +0000
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Dear friends and colleagues,

I hope everyone is keeping well. I would like to share some news from FAO's food composition team with you.

We are kicking-off a new project, funded by the Ministry of Agriculture, Forestry and Fisheries of Japan, to update and expand the food composition evidence base for fish and aquatic foods. One of the main objectives of this exciting 3-year project is to update and expand the first version of the FAO/INFOODS Global food composition database for fish and shellfish, also called uFiSh1.0, which was published in 2016. The project includes collaborative initiatives with WorldFish, Lancaster

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Bridget Holmes
Tue, 2 Aug 2022 17:00:12 +0200
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Dear friends and colleagues,

I hope this email finds you well. Please find below some news and
information that may be of interest.

*1. NEW FAO Food Composition Officer: FAO Food and Nutrition Division* have
recently appointed *Dr Fernanda Grande* to work in the Nutrition Assessment
team, as the new Food and Nutrition Officer, dedicated to food composition.

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Ana Asaduroglu
Tue, 2 Aug 2022 00:48:27 +0000
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Estimados todos

Quería pedir si alguien pudiera proporcionarme tablas de composición de alimentos sobre contenido de azúcares

Muchas gracias

Dra. Ana Asaduroglu
Prof. Titular- Cátedra de Nutrición y Alimentación Humana
Escuela de Nutrición- FCM- Universidad Nacional de Córdoba
Argentina
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Elissa Mortimer
Fri, 8 Jul 2022 04:21:49 +0000
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Dear INFOODS members,

Greetings from Australia!

I conducted a randomised controlled trial in Bhubaneswar, India, and collected dietary intake data using FFQ and 24-hour dietary recall tools. I am now analysing the data for macronutrients and resistant starch intake. I know that limited data exist for resistant starch content but can someone please assist me with the following:

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Hettie Schonfeldt
Tue, 14 Jun 2022 11:18:21 +0200
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Dear Colleagues,

You are cordially invited to attend this open access dialogue session at
the SRI2022 conference:

Register your free spot at https://sri2022.configio.com/pd/6/

Kind regards,
Hettie

Prof Hettie Schönfeldt
Co-director: ARUA CoE Sustainable Food Systems
DSI/NRF/NDP SARChI Chair in Nutrition and Food Security
PhD (Pret), R Nutr (SA & UK), PrSci Nat (FD Sci)
ORCID 0000-0003-2388-4489

Tel +27 (0)12 361 2333
Cell +27 (0)83 458 2757
Email [log in to unmask] <[log in to unmask]>
www.up.ac.za

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Siva Sivakumaran
Wed, 18 May 2022 00:38:53 +0000
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Dear All

Please change my email to [log in to unmask]

Phone 0278740322

Regards and Thanks.

Siva
The contents of this e-mail are confidential and may be subject to legal privilege. If you are not the intended recipient you must not use, disseminate, distribute or reproduce all or any part of this e-mail or attachments. If you have received this e-mail in error, please notify the sender and delete all material pertaining to this e-mail. Any opinion or views expressed in this e-mail are those of the individual sender and may not represent those of The New Zealand Institute for Plant and Food

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Sanam Erum
Tue, 5 Apr 2022 21:51:39 +0500
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Hello Group members

*Hope all of you are well.*

I have a query on how we can homogenize the recipe data and how to make
this standard and reusable for the next dietary assessment.

Are ingredients with a percentage of lower than 5% countable?

How can we handle the recipe if its cooking procedure is the same but the
ingredients are changed by less than 5% percent portion weight?

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Rebecca Goldsmith
Mon, 31 Jan 2022 20:33:08 +0200
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We are looking for an alternative tool for optimization for nutrient
composition of food products. . We are familiar with Foodcase, but want to
look at other options also.
Any help and guidance would be appreciated.
Rebecca Goldsmith
Nutrition consultant
Israel Ministry of Health

--
Rebecca Goldsmith רבקה גולדשמיט
0506242105
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Edwige Landais
Mon, 17 Jan 2022 14:20:16 +0100
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Dear all,

I am looking for the nutritional composition of pikliz.

Pikliz is an Haitian meal garnishment made of carrot, white cabbage, lemon
juice, vinegar and hot pepper and that is fermented.

Thanks a lot for your help.

Best wishes,

Edwige

Edwige LANDAIS, MSc, PhD

UMR 266-MoISA

Institut de Recherche pour le Développement

911 avenue Agropolis – BP 64501 -34394 Montpellier cedex 5 - France

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Kjellevold, Marian
Thu, 13 Jan 2022 13:58:22 +0000
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Dear all,

We are looking for collaborators in Cuba with expertise in food composition tables. Please contact me directly: [log in to unmask]<mailto:[log in to unmask]> if you can help putting us in contact with relevant scientists or institutions in Cuba.

Best regards,
Marian Kjellevold
Senior scientist, Food Security and Nutrition
[Logo]<http://www.hi.no/en>
Institute of Marine Research
P.O. box 1870 Nordnes, 5817 Bergen
Visiting address: Nordnesgaten 50
Phone: 55 23 85 00
Mobile: +47 40854582
E-mail: [log in to unmask]<mailto:[log in to unmask]>
Twitter: @m_kjellevold
Website: www.hi.no/en<http://www.hi.no/en>
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Susanne Westenbrink
Thu, 6 Jan 2022 15:32:52 +0000
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Dear all,

I wish you all a very happy new year in good health. At the end of 2021 we launched the new version of the Dutch food composition database; NEVO-online 2021. Below you find our message with more information. I am happy to inform all of you on this. Data can be searched online and we have a website with additional information. Please find the links below.

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Barbara Burlingame
Fri, 31 Dec 2021 09:39:35 +1300
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An e-consultation for the upcoming HLPE report, Data Collection and
Analysis Tools for Food Security and Nutrition, has just been launched and
can be found here:

https://www.fao.org/fsnforum/consultations/HLPE_data_collection_analysis_tools_V0

Food composition gets some attention in this V0 draft, but could be better
addressed. Input from individuals and groups in this community would be
welcomed.

The consultation is open until 26 January 2022.

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Renuka Jayatissa
Mon, 6 Dec 2021 12:09:31 +0530
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Dear All

Herewith I am forwarding the link of SLFCT, which was launched on 17th November 2021. This is the second edition. First edition was released in 1989.

This edition has 325 food items and 125 elements were assessed.  

https://drive.google.com/file/d/1xt-PmTeNfGr6slFjPoqBPYIVamLHI9xd/view?usp=drivesdk

Regards
Dr. Jayatissa

Dr. Renuka Jayatissa (MD, MBBS, M.Sc, FPGIM, FCCP)
Head, Department of Nutrition
Medical Research Institute
Ministry of Health

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Barbara Burlingame
Fri, 19 Nov 2021 14:32:23 +1300
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Hi all,

Does anyone have photos from the August 1995 International Food Data
Conference trip to St. Petersburg (which was an excursion planned by the
organizers of the 2nd International Food Data Conference in Lahti,
Finland). If so, I would be a grateful recipient of copies -- people,
scenery, anything.

Cheers, Barbara Burlingame
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Frances Knight
Mon, 25 Oct 2021 15:10:12 +0200
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Dear INFOODS community,

My colleagues are conducting a Cost of the Diet analysis in Nigeria for
which they carried out a survey to collect prices of all foods available in
markets in the South of the country. We have come across some local /
traditional foods that we are unable to find in major food composition
tables including the West African FCT 2019. These foods are listed in the
table at the end of this email with their local names, English names and
likely scientific names (based on a google search).

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Bridget Holmes
Tue, 19 Oct 2021 09:11:26 +0200
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Dear all,

A forthcoming event that may be of interest to you.

*Title: Periodic Table of Food Initiative: What's on Our Plate?*

*Description:* Food is at the center of the world’s most urgent challenges
and largest opportunities. However, the chemical diversity of food (known
as the dark matter of nutrition) is largely unknown. Our understanding of
how diet affects human health is limited to 150 nutritional components, and
this represents a fraction of biochemicals present in our food. The
Periodic Table of Food Initiative (PTFI) has a vision to create the next
revolution in food and transform contributions of diet

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Bridget Holmes
Fri, 24 Sep 2021 10:23:17 +0200
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Dear all,

Please find below two pieces of information that may be of interest.

1. *FAO Statistics Division *are looking for new consultants with a
technical focus on statistical methods for assessing, measuring and
monitoring food security, including food and nutrient consumption and the
preparation of survey specific nutrient conversion tables. Please refer to
this link for further details:

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Kunchit Judprasong
Sat, 21 Aug 2021 01:57:39 +0000
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Dear Professor Yang Yuexin and the Food composition family

According to the 22nd IUNS-ICN in Tokyo, Japan was postponed from September 14-19, 2021 to December 6-11, 2022 as indicated on the website (https://icn22.org/), may I ask Professor Yang Yuexin and the one who may respond (FAI, INFOODS) about the 14th International Food Data Conference which will be held on 9 and 13 September 2021 in Beijing, China. I thought it will be postponed however I did not get any information. If there is more information, could you please let us know the further planning?

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Bridget Holmes
Thu, 19 Aug 2021 19:25:56 +0200
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Dear food composition friends,

Please find below two pieces of information that may be of interest.

1. EuroFIR recently hosted a *protein calculation workshop. *They have
kindly made the videos from the event available online for those who might
be interested. The format of the workshop included background to the topic
presented by Mark Roe of EuroFIR, a presentation on compilers experience of
protein and amino acid calculations by Fernanda Grande of FAO, a
presentation by Beulah Pretorius and Hettie Schonfeldt from the University
of Pretoria on the amino acid profile and protein content of red meat, and
finally a

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Sofia Barragan
Mon, 26 Jul 2021 21:29:04 +0000
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Dear all,

We are currently working on updating the Mexican Food Composition Tables and I would like to know if anyone has information on the nutritional composition of lamb broth since I haven't been able to find anything.

Kind regards

Msc Sofia Barragan
National Institute of Public Health
[log in to unmask]
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Ahuja, Jaspreet
Mon, 26 Jul 2021 16:12:27 +0000
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Hello all
Is there a publication or a web link for definitions for the INFOODS Food component list http://www.fao.org/infoods/infoods/standards-guidelines/food-component-identifiers-tagnames/en/. It will be really helpful for the USDA FoodData Central (FDC) database team.

Thanks

Jaspreet Ahuja, Nutritionist
Methods and Application of Food Composition Lab
Beltsville Human Nutrition Research Center
USDA, Agricultural Research Service
Room 209A, Building 005, BARC-West
10300 Baltimore Avenue
Beltsville, MD 20705
301.504.0695 (voice)
[log in to unmask]<mailto:[log in to unmask]>

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ARCELLA Davide
Wed, 26 May 2021 12:46:36 +0000
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Dear all,

I am pleased to bring to your attention an EFSA grant for the development, publication and maintenance of an Open Access European Food Composition Database (EU FCDB) and Environmental Footprint of Food Database (EFF Database).
Please find here<https://www.efsa.europa.eu/en/art36grants/article36/gpefsadata202102-creation-open-access-eu-food-composition-database-eu-fcdb> the call for proposals and all other relevant documents.

If, after having read the Call for proposals and guide for applicants, you have any questions, you may address them to [log in to unmask]<mailto:[log in to unmask]> by indicating the Call reference.

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Dr Agnes MWANGWELA
Wed, 26 May 2021 11:59:35 +0000
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Good afternoon,

I would like to enquire if there is Dialogue event with emphasis on food composition data?

Any recommendations will be appreciated

Regards
http://www.luanar.ac.mw/luanar/downloads/footer.jpg
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Mari Manger
Wed, 5 May 2021 13:04:50 +1200
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Dear all,

I hope my request is appropriate for this forum.

We are building a FCT for a study in Punjab, India, where pressure cooking
of beans, legumes, potatoes and green leafy vegetables is common. We have
not been able to identify nutrient retention factors for pressure cooking
of these foods. I hope we can get some help here!

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Charrondiere, Ruth (FAORLC)
Thu, 22 Apr 2021 18:47:19 +0000
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Dear all,
I received many mails asking when the recordings of the webinars would be available. As it might take some time until the INFOODS website is updated, I wish to share already some links to the videos of some webinars:

* FAO/INFOODS webinar on analytical methods on fat and fatty acids, 11 March 2021. Presenters: Srimurali Sampath, R. Ananthan, Anna Vincent and Ruth Charrondiere. link the video here https://youtu.be/SKXAt16QK0Y

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Charrondiere, Ruth (FAORLC)
Wed, 21 Apr 2021 19:04:41 +0000
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Dear all,
I would like to say good bay. I will retire in May 2021 and my last working day will be on 30 April. I will return to our house near Lyon in France and take my time to enjoy life.

It has been a great honor for me to serve as global INFOODS coordinator for the last 10 years and a pleasure each time I met someone from the ¨INFOODS family¨. It was not easy to follow Barbara Burlingame as global INFOODS coordinator as she had done so much for the food composition community before me.

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Charrondiere, Ruth (FAORLC)
Fri, 9 Apr 2021 14:26:13 +0000
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Dear all,
After the success of the previous FAO/INFOODS webinars, I am pleased to announce to hold another FAO/INFOODS webinar. This time it is in Spanish and again on the composition of fruits and vegetables and its use in programmes - see attached agenda.

We have 500 spaces available.

Please register in advance for this webinar to receive the zoom link and password of the webinar:
https://fao.zoom.us/webinar/register/WN_aBTfBJphRm-KvpU_gBXIHw

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Charrondiere, Ruth (FAORLC)
Tue, 30 Mar 2021 13:39:06 +0000
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Dear all,
After the success of the previous FAO/INFOODS webinars, I am pleased to announce to hold another FAO/INFOODS webinar. This time on the composition of fruits and vegetables and its use in programmes and policies - see attached agenda.

We have 500 spaces available.

Please register in advance for this webinar to receive the zoom link and password of the webinar:
https://fao.zoom.us/webinar/register/WN_2fQcUTvSTmuwBjlMpRMYNQ

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Charrondiere, Ruth (FAORLC)
Thu, 11 Mar 2021 21:09:18 +0000
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Dear all,
I have the pleasure to announce another very interesting webinar, this time on indigenous foods and their composition. It will be held on 21 April 2021 at 8.30-10.30 Chile time (UTC -4) virtual via zoom.

We have 500 spaces available.

Please register in advance for this webinar to receive the zoom link and password of the webinar:
https://fao.zoom.us/webinar/register/WN_GN3yK8fkQJyhtxcIHiNtHw

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Charrondiere, Ruth (FAORLC)
Tue, 2 Mar 2021 12:43:03 +0000
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Dear all,
I have the pleasure to announce that the INFOODS website was updated. We have 2 new sections:

* Recipes

* Webinars (with the video of the Recipe webinar of November 2020 and the announcements of the upcoming webinars)

The English slides of the FAO/INFOODS FOOD COMPOSITION STUDY GUIDE will soon be available again.

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Fany Sardenne
Fri, 26 Feb 2021 09:26:00 +0100
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Dear INFOODS community,

I am an ecologist, and I am developing a project to analyse omega-3 and
some contaminants in fish from Western Africa.
I would be happy my research can benefit a greater number including
outside of the ecologist community, so I would like to know if some of
you might be interested to get such data in a nutritional point of a
view. I such a case, which kind of data would you need the most
(metadata, units, seafood species...)? Do you have a standardized
database that I could fill?
I would much appreciated any help or suggestion.

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Charrondiere, Ruth (FAORLC)
Wed, 24 Feb 2021 13:45:37 +0000
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Dear all,
After the success of the recipe calculation webinar in November 2020, I am pleased to announce to hold another FAO/INFOODS webinar. This time on data quality of food composition data - see attached agenda. Please note the winter/summer time changes in your country and Chile before putting it into your calendar.

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Charrondiere, Ruth (FAORLC)
Wed, 24 Feb 2021 13:11:21 +0000
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Dear all,
After the success of the recipe calculation webinar in November 2020, I am pleased to announce to hold another FAO/INFOODS webinar. This time on fat and fatty acids analytical methods - see attached agenda.

We have 500 spaces available.

Please register in advance for this webinar to receive the zoom link and password of the webinar:
https://fao.zoom.us/webinar/register/WN_ZEoXDO7aT1yA6CiKk_uHwA

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Charrondiere, Ruth (FAORLC)
Tue, 23 Feb 2021 18:13:37 +0000
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Dear all,
After the success of the recipe calculation webinar in November 2020, I am pleased to announce to hold another FAO/INFOODS webinar. This time on food matching and will be held on 30 March 2021 at 8.30 a.m. Chile time - see attached agenda.

We have 500 spaces available.

Please register in advance for this webinar to receive the zoom link and password of the webinar:
https://fao.zoom.us/webinar/register/WN_mdVG3ZB2T8K37rAl1jMTjw

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Sylvia Levy
Tue, 9 Feb 2021 18:11:48 +0000
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Dear INFOODS colleagues,

Happy new year! I hope you are all well.

An exciting update from the ANH Academy team: The ANH2021 Call for Abstracts<https://bit.ly/ANHWeek2021> is now live on our brand new website! Our annual conference - the ANH Academy Week<https://www.anh-academy.org/anh-academy/academy-week> - is coming up at the end of June and we encourage you to submit your research to share with the community. We welcome abstracts from all countries and relevant disciplines focused on linkages across this ANH nexus, including research into food composition data and its links to agriculture, nutrition and health. Submissions are due on 28 February 2021.

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Barbara Burlingame
Thu, 4 Feb 2021 01:36:45 +1300
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Hello all,

The High Level Panel of Experts on Food Security and Nutrition has issued a
Call for Experts for the project team on data collection and analysis
tools.

http://www.fao.org/cfs/cfs-hlpe/hlpe-project-team-17-call-for-experts/en/

Food composition is a key area, so I sincerely hope there's one or more
applicants from this community of data specialists.

Regards to all,
Barbara
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Charrondiere, Ruth (FAORLC)
Thu, 21 Jan 2021 11:50:21 +0000
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Dear all,
I hope that you did have a nice beginning of the year and that it will bring you a lot of happiness, satisfaction and health.

I would like to remind the members of the INFOODS listserv that this is a network of food composition experts and interested parties in this topic. We ask each other questions about food composition and disseminate information about the topic.

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Sanam Erum
Thu, 21 Jan 2021 10:47:11 +0500
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Dear all group members.
I hope you all are doing well.

I am Dr. Sanam Iram Soomro working on dietary recall data collection of
adolescents.

I have to ask you all that, Can we collect the data of Gutka in dietary
recall data collection?
by definition it is guṭkha or betel quid is a chewing tobacco preparation
made of crushed areca nut, tobacco, catechu, paraffin wax, slaked lime and
sweet or savory flavourings, in India, Pakistan

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Sylvia Levy
Tue, 5 Jan 2021 18:20:17 +0000
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Dear INFOODS colleagues,

Happy new year!

The ANH Academy is back this year with an exciting webinar series we are co-hosting with the Drivers of Food Choice (DFC) program at the University of South Carolina (UofSC) - the series is about Drivers of food choice in low and middle-income countries: a synthesis of evidence. This first webinar is on 14 January and it will focus on "Understanding how and why people make food choices in LMIC for promotion of sustainable healthy diets". Learn more about the first webinar here, and make sure to register now! It will be moderated by

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Sylvia Levy
Tue, 1 Dec 2020 14:48:29 +0000
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Dear INFOODS colleagues,

My name is Sylvia and I am reaching out from the Innovative Methods and Metrics for Agriculture and Nutrition Actions (IMMANA) programme. The IMMANA programme<https://immana.lcirah.ac.uk/> aims to improve nutrition and health by strengthening tools, capacity and evidence in agriculture and food systems research; and is co-funded with UK Aid from the UK government and the Bill & Melinda Gates Foundation.

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Charrondiere, Ruth (FAORLC)
Fri, 13 Nov 2020 18:38:46 +0000
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Dear all,
I have the pleasure to inform you that the INFOODS website has been updated, some smaller issues still need to be improved but the bulk is done.

I would really like to thank María Teresa Oyarzún from Chile as well as LATINFOODS for going through the website and indicating which FCT/FCDB are to be updated from LATINFOODS as well as other webpages. I am also grateful to Chiara Deligia, the communication officer of FAO/ESN for updating the website. She has done a great job.

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Charrondiere, Ruth (FAORLC)
Wed, 11 Nov 2020 23:42:56 +0000
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Dear all,
I have the pleasure to announce the FAO/INFOODS webinar on calculation of nutrient values of cooked foods and mixed dishes, which will be held virtual on 25 November 2020 at 8.30-10.00 Chile time (UTC -4) via zoom. See attached the draft agenda. I am sure it will be highly interesting and relevant for many having to calculate nutrient compositions of cooked foods and mixed dishes.

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Sarkadi Nagy Eszter Dr.
Wed, 11 Nov 2020 14:58:50 +0000
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Dear All,
Dear InFoods Community,

Our institute (National Institute for Pharmacy and Nutrition) set the goal to prepare a new online National Food Composition Database, which complies with international standards. We are seeking financial support from the national grants system and we have to prepare a project proposal. Our plan is to measure many food groups in Hungarian food chemistry laboratories during the 3-4 years and to obtain the rest of the missing values from literature or maybe borrow some data. In the project we have to calculate recipes too, because the database has to serve the nutrient calculation of

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Charrondiere, Ruth (FAORLC)
Wed, 7 Oct 2020 20:30:55 +0000
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Dear all,
I have the pleasure to share the VA of P-5 Senior Policy Officer (Food Security And Nutrition). See https://jobs.fao.org/careersection/fao_external/jobdetail.ftl?job=2002171&tz=GMT%2B02%3A00&tzname=Europe%2FBerlin

The application is open until 14 October
Best wishes
Ruth

U. Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
Regional Office for Latin America and the Caribbean
FAO of the UN
Dag Hammarskjold 3241
Vitacura, Santiago, Chile
Tel. +56-2-29232105
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Anders Møller
Thu, 17 Sep 2020 20:35:26 +0200
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Dear Xavier Fernando,

That is a difficult one J

It seems like there is little information on sea urchin eggs (also listed as roe in the literature), but nothing about eggs/roe of the Arbacia stellata (Blainville, 1825; ?Gmelin, 1791). I made a Google and Google Scholar searches on ‘nutrient “sea urchin” eggs roe’ and ‘nutrient “Arbacia stellata” eggs roe’

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MEKHANCHA Djamel-Eddine
Wed, 16 Sep 2020 23:38:46 +0200
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Hello !Can help us find the composition of steamed common carp (Cyprinus
carpio) meat. Thanks for your help.
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MEKHANCHA Djamel-Eddine
Wed, 16 Sep 2020 23:34:23 +0200
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Hello !Can help us find the composition of steamed common carp(Cyprinus
carpio) meat. Thanks for your help.
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Sarah Patterson
Wed, 9 Sep 2020 05:06:03 +0000
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Dear INFOODS Community,

I am not sure if this is the correct forum for this but I recall meeting a few chemists / analysist during my INFOODS course so thought I ask.

I am wanting to analyse a deep fried food sample for the presence of the antifoam Polydimethylsiloxane (Antifoam 900a). As such, I wondered if any of the analysist in this group could point me in the right direction? That is, a lab if anyone knows of one or any information on the testing I should be asking for.

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Cheung, Winnie (HC/SC)
Fri, 14 Aug 2020 21:11:33 +0000
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Dear INFOODS community :

We hope this email finds you well. The Executive Committee of the NNDC is pleased to announce the 41st NNDC meeting will be held virtually on November 16-18, 2020. The conference theme (20-20 Vision for Food Composition Data: Promoting Public Health Worldwide) will remain the same.

Given the current situation with COVID-19 and considering the health and safety of all participants, this virtual platform would allow our presenters to showcase their latest research and network with others in this unique field of food composition.

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Siva Sivakumaran
Sun, 31 May 2020 23:12:08 +0000
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Dear All

How ae you all ?

Please need some advice is it a good idea to sample milk in November 2019 (spring in New Zealand) freeze them, sample again in May/June 2020 (autumn/winter in New Zealand). Then mix 2019 and 2020 analyses as one Food Record or analyse them separately and have three Food Record.

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Charrondiere, Ruth (FAORLC)
Wed, 27 May 2020 19:13:46 +0000
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Dear all,
I have the pleasure to inform you that the volume 1 of the Food Composition Study Guide is again available at the INFOODS website http://www.fao.org/infoods/infoods/training/en/, as well as for the other languages (Spanish and French).

Have a nice day and take care
Best wishes
Ruth

U. Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
Regional Office for Latin America and the Caribbean
FAO of the UN
Dag Hammarskjold 3241
Vitacura, Santiago, Chile
Tel. +56-2-29232105
[log in to unmask]
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Cheung, Winnie (HC/SC)
Wed, 18 Mar 2020 12:09:43 +0000
Reply
Dear INFOODS community :

For more than 40 years, the National Nutrient Databank Conference (NNDC) Steering Committee has organized formal in-person meetings to keep food composition experts and data users abreast of changes and developments related to food composition databases.
Aside from fostering great learning opportunities, many NNDC Conference attendees have shared that our in-person meetings provided them with invaluable networking opportunities between experts and data users that led to enhanced collaboration and advancements in their work.

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Cheung, Winnie (HC/SC)
Thu, 12 Mar 2020 15:51:16 +0000
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Dear INFOODS community :

Please find the attached link on the updated National Nutrient Databank Conference (NNDC) statement on the coronavirus (COVID-19) and resulting changes to the 41st NNDC scheduled for April 19 to 22, 2020. Link is available here<http://www.icontact-archive.com/archive?c=632449&f=27432&s=29320&m=1129537&t=46761cb828954ab5ece792cc6df294b3ff8694544f6515d84ebfe9cdd7ec57a9>.

Briefly, upon much deliberation, the Executive Committee (EC) of the NNDC has decided to cancel the in-person meeting while seeking the possibility for a videoconference. While the website will be updated shortly to note changes including those regarding registration, cancellation policy.

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Charrondiere, Ruth (FAORLC)
Tue, 10 Mar 2020 17:00:45 +0000
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Dear all,
I have the pleasure to announce that the FAO/INFOODS Food Composition Table for Western Africa (2019) / Table de composition des aliments FAO/INFOODS pour l’Afrique de l’Ouest (2019)/ Table de composition des aliments FAO/INFOODS pour l’Afrique de l’Ouest (2019) has been published finally and is available in PDF and Excel format on the INFOODS website http://www.fao.org/infoods/infoods/tables-and-databases/faoinfoods-databases/en/.

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Stacia Nordin, RD
Sun, 1 Mar 2020 06:44:39 +0200
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I’ve been waiting for this for 23 years and proudly had a small role in several phases of the development of the Malawi Food Composition Tables for better agricultural planning, production, marketing, consumption and stability.

I didn’t do the work to develop it, but provided the team with my research, information, ideas, encouragement and opinions. For years before the team became a reality, I wrote about it, talked about it, and tried drumming up support.

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Cheung, Winnie (HC/SC)
Mon, 24 Feb 2020 14:51:32 +0000
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Dear INFOODS community :

Please find the latest news regarding the 41st National Nutrient Databank Conference (April 19 to 22, 2020) in College Park, Maryland (USA) via this link here<http://www.icontact-archive.com/archive?c=632449&f=27432&s=29320&m=1128132&t=46761cb828954ab5ece792cc6df294b3ff8694544f6515d84ebfe9cdd7ec57a9>.

That web link includes a downloadable preliminary program, registration fee schedule with deadline dates, external links to register to the conference and to reserve hotel at the Conference site. It also has social activities ideas and updates on the new website to be launched soon.

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Frances Knight
Tue, 18 Feb 2020 07:26:57 -0800
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Dear Infoods community,

There is no mention of Food Composition data from Morocco on the Infoods
website. Would anyone happen to know if a food composition database has
ever been prepared that may not be on Infoods? Alternatively has anyone
used an alternative FCT for Morocco? The data will be used to analyse
dietary intake data.

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Cheung, Winnie (HC/SC)
Mon, 10 Feb 2020 13:07:19 +0000
Reply
Dear INFOODS community :

Please find the latest news regarding the 41st National Nutrient Databank Conference (April 19 to 22, 2020) in College Park, Maryland (USA) via this link here<http://www.icontact-archive.com/archive?c=632449&f=27432&s=29320&m=1127052&t=46761cb828954ab5ece792cc6df294b3ff8694544f6515d84ebfe9cdd7ec57a9>.

In particular, updates on the hotel reservation, web renewal, online registration (fee schedule) and others are shared in the news link.

For questions about the conference program, please email: [log in to unmask]<mailto:[log in to unmask]>.

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Leclercq, Catherine (ESN)
Mon, 30 Dec 2019 16:50:12 +0000
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Dear INFOODS community,
The vacancy underneath may be of interest to some of you who have expertise both in the area of food composition and of quantitative individual food consumption.
VA 1903023 - Nutrition Officer P-4 ESN https://jobs.fao.org/careersection/fao_external/jobdetail.ftl?job=1903023
Duty station is Rome, Italy (FAO Headquarters). The person will provide technical and scientific support on nutrition and lead activities on dietary assessment including the development and management of the Global Individual Food Consumption Data Tool (FAO/WHO GIFT) (http://www.fao.org/gift-individual-food-consumption/en/)

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Charrondiere, Ruth (FAORLC)
Fri, 20 Dec 2019 16:51:31 +0000
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Dear all,
I would like to wish you and your families a relaxed end of the year season, a Merry Christmas and a happy new year.

I also wish to take this opportunity to thank you all for your contribution in one way or the other to bring the area of food composition forward (or any other theme in nutrition). In 2019, we had many activities and the 13th International Food Data Conference in Lisbon - all of them highly successful. Thank you to all of you who contributed to those.

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Charrondiere, Ruth (FAORLC)
Thu, 19 Dec 2019 19:55:25 +0000
Reply
Dear all,
I would like to inform you about the VA at FAO at P3 level of a Nutrition And Food Systems Officer (Agro-Food Processing)
- see https://jobs.fao.org/careersection/fao_external/jobdetail.ftl?lang=en&searchExpanded=true&job=1902899.

Please only apply if you have the relevant competencies
Best wishes
Ruth

U. Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
Regional Office for Latin America and the Caribbean
FAO of the UN
Dag Hammarskjold 3241
Vitacura, Santiago, Chile
Tel. +56-2-29232105
[log in to unmask]
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Cheung, Winnie (HC/SC)
Tue, 10 Dec 2019 12:49:41 +0000
Reply
Dear INFOODS community:

The NATIONAL NUTRIENT DATABANK CONFERENCE (NNDC) is held bi-annually to foster communication among nutrient data base generators and users. Participation is open to researchers from academia, the food industry, government and other interested parties.

Call for abstracts is now closed. Abstract acceptance notice will be emailed to by Jan 6, 2020.

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Cheung, Winnie (HC/SC)
Fri, 8 Nov 2019 22:03:57 +0000
Reply
Dear INFOODS community:

A gentle reminder that both oral and poster abstract submissions are due Nov 19, 2019. Many thanks to all who has already submitted. Abstract acceptance notice will be sent by Jan 6, 2020.

Please follow this web link<http://nutrientdataconf.org/conference/index.htm> for details, templates and information on how to submit an oral and/or poster abstracts. Send your abstracts via email to: [log in to unmask]<mailto:[log in to unmask]>.

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Cheung, Winnie (HC/SC)
Wed, 16 Oct 2019 14:51:18 +0000
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Dear INFOODS community:

The 41st National Nutrient Databank Conference (NNDC) will take place from April 19 to 22, 2020 in College Park, Maryland (USA). The conference theme is: 20-20 Vision for Food Composition Data: Promoting Public Health Worldwide. NNDC<http://www.nutrientdataconf.org/> is a bi-annual conference which aims to foster communication among nutrient database users and generators including members from the government, food industry, academia researchers and other interested parties.

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mina esmaeili
Tue, 8 Oct 2019 07:47:00 +0000
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Hi everybody,I am looking for documents about banning of HFCS using in food products.I would be really greatful if you send me a copy of documents in this regards.Best regardsMina Esmaeili

Sent from Yahoo Mail for iPhone
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Soledad Prats
Fri, 4 Oct 2019 08:27:10 +0200
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Dear all,

I am looking for fish composition of Mediterranean species. I have the most
frequent ones like cod and salmon, but I would like to find the nutritional
composition from other species not so usual. Additionally, if anyone knows
data on collagen content in fish if would be wonderful.

Thank you in advance.
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Trish Zecca
Thu, 3 Oct 2019 19:07:18 +0000
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I am looking for a source of nutrition information for the following root vegetables, Specifically:

1. A source for the nutritional value of those veggies (raw and cooked with skin when edible) including information on phytonutrient content.
2. Also any data on nutrient changes resulting from frying vegetables.

Golden beets
Purple/yellow carrots
Batata
Malanga
Eddo
Chioggia Beet (candy striped beet)
Kabocha

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Siva Sivakumaran
Thu, 26 Sep 2019 22:03:14 +0000
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Dear All

Please any difference between free range, barn and cage eggs.

"Eggs - need more information, including expected variation in nutrients by type and sales volume. Discussion re variation in nutrient content by egg size and season".

Please your expert advice is appreciated, do we have to analyse range, barn and cage eggs separately. Also variation in nutrient content by egg size and season.

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Brigitte Buri
Wed, 4 Sep 2019 06:43:39 +0000
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Dear all,

I would like to know if someone has data on dried mango?
I am looking especially regarding micronutrients, does anyone have analyzed data?

Thank you.
Best Regards,
Brigitte

Brigitte Buri
Fachexpertin Ernährung
Bitte beachten Sie unsere neue Anschrift!
Schweizerische Gesellschaft für Ernährung SGE
Eigerplatz 5 | CH-3007 Bern
T +41 31 385 00 15 | F +41 31 385 00 05
Wissen, was essen. www.sge-ssn.ch<http://www.sge-ssn.ch/>

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Frances Knight
Tue, 3 Sep 2019 11:17:16 +0200
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Dear Infoods colleagues,

We are conducting an analysis in Ethiopia based on foods reported in the national Consumer Price Index data. While have found food composition data for ‘Teff, cooked’ and ‘teff, raw’, there are three different Teff varities mentioned in the CPI. Are any colleagues able to share data on white, mixed and red(black) teff?.

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Cheung, Winnie (HC/SC)
Thu, 29 Aug 2019 15:00:59 +0000
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Dear INFOODS community:

The Executive Committee of the National Nutrient Databank Conference<https://www.nutrientdataconf.org/> is accepting nominations for the 2020 NNDC Recognition Award. The Awardee will receive a memorable plaque and make a presentation at the 41st NNDC conference<https://www.nutrientdataconf.org/conference/index.htm> in College Park, Maryland between April 19 to 22, 2020.

The purpose of the award is to recognize contributions to the food composition field or contributions to the NNDC organization. Please include the name and affiliation of the proposed nominee along with a brief (max. 200 words) description of why they should be recognized with this award.

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Cheung, Winnie (HC/SC)
Thu, 22 Aug 2019 11:30:22 +0000
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Dear INFOODS community:

The National Nutrient Databank Conference<http://nutrientdataconf.org/> (NNDC) is held every 2 years to foster communication among nutrient data base generators and users. Participation is open to researchers from academia, the food industry, government and other interested parties.

We're pleased to announce the Call for Abstracts for the 41st National Nutrient Databank Conference (NNDC) themed: 20-20 Vision for Food Composition Data: Promoting Public Health Worldwide. Below are some information we wish to share with you.

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Megan Deitchler
Mon, 19 Aug 2019 17:57:40 +0000
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Intake - Center for Dietary Assessment - is currently recruiting for a Senior Dietary Data Advisor position. Please find the link to the job description and application instructions, below.

https://fhi.wd1.myworkdayjobs.com/en-US/FHI_360_External_Career_Portal/job/Washington-DC/Senior-Dietary-Data-Advisor_Requisition-2019201206
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Tefera Delbiso
Thu, 8 Aug 2019 14:29:17 +0200
Reply
Dear members,

FAO Ethiopia is looking for a consultant to undertake a rapid food laboratory capacity assessment, prior to the implementation of a new project to update the National Food Composition Table.

Please find attached the Terms of Reference for your information and sharing among your networks. In case you would like to propose relevant profiles, please let me know.

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Siva Sivakumaran
Fri, 26 Jul 2019 01:08:10 +0000
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Dear All

Please see the details for the OCEANIAFOODS conference will be held in September 2019 (https://www.scienceevents.co.nz/oceania-foods-2019).

Regards and Thanks.

Siva

The contents of this e-mail are confidential and may be subject to legal privilege.
If you are not the intended recipient you must not use, disseminate, distribute or
reproduce all or any part of this e-mail or attachments. If you have received this
e-mail in error, please notify the sender and delete all material pertaining to this
e-mail. Any opinion or views expressed in this e-mail are those of the individual
sender and may not represent those of The

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IFDC
Wed, 17 Jul 2019 11:22:40 +0000
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Register early and save

https://ifdc2019.us20.list-manage.com/track/click?u=05a1c45f7d973d01ef5d4dc2d&id=8d9da9a5e6&e=50776713e0

Early bird registration and payment deadline: 30 July 2019.
We remind you that it is mandatory to register through the conference website and send the proof of payment to our email ([log in to unmask] (mailto:[log in to unmask]) ).
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Trish Zecca
Thu, 20 Jun 2019 21:07:33 +0000
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Can someone direct me to a reliable data source for the PDCAAS values for tree nuts?
Thank you
Trish

Trish Zecca MS
Senior Program Manager
Campbell Snacks
Nutrition, Regulatory Affairs & Digitization
Campbell Soup Company
One Campbell Place
RD-1
Camden, NJ 08103
(W) 856-342-8582
(mobile) 856-296-2409

s sent from outside the organization. Do not click any links or attachments unless you know the content is safe.
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Charrondiere, Ruth (FAORLC)
Wed, 12 Jun 2019 13:47:16 +0000
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Dear all,
I have the pleasure to invite you to apply for the FAO/INFOODS training course at 14 October in Lisbon before the 13th IFDC through https://ifdc2019.com/infoods-workshop/

It is free of charge and will be very interesting
Best wishes
Ruth

U. Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
Regional Office for Latin America and the Caribbean
FAO of the UN
Dag Hammarskjold 3241
Vitacura, Santiago, Chile
Tel. +56-2-29232105
[log in to unmask]
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13th IFDC
Wed, 8 May 2019 22:52:37 +0000
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1 week until the abstract deadline!

https://ifdc2019.us20.list-manage.com/track/click?u=05a1c45f7d973d01ef5d4dc2d&id=80d06f7ba3&e=50776713e0

Have you submitted your abstract yet?
Don’t forget to submit your abstract on the conference topics listed below by 15 May.
Conference topics:
1. Analytical methods,
2. National and international activities,
3. Food composition in nutritional epidemiology,
4. New compositional data,
5. Food processing and recipe calculation,
6. Data quality and metrology,
7. Food authenticity,
8. Food composition in agriculture, trade and legislation,
9. Food data and bioinformatiocs,
10. Biodiversity and environmental sustainability,
11. Other.
For more information please visit our website (https://ifdc2019.us20.list-manage.com/track/click?u=05a1c45f7d973d01ef5d4dc2d&id=8b29e3726b&e=50776713e0)
We're looking forward to a really exciting meeting in Lisbon

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Leclercq, Catherine (ESN)
Tue, 7 May 2019 14:47:51 +0000
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Dear all,

Could you please share the information below within your network?

The Food and Agriculture Organization of the United Nations (FAO) has published a Call for Expression of Interest for Dietary Assessment Consultants at FAO Headquarters (Rome, Italy).

The Nutrition and Food Systems (ESN) Division of FAO is seeking suitable candidates in the area of dietary assessment, food composition and/or statistics. The Call of Interest is for both junior and senior consultants.

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Rakesh Bhardwaj
Fri, 3 May 2019 04:21:51 +0000
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Dear Friends

I invite you to participate in 14th International Symposium on Buckwheat to be held at beautiful city Shillong, in Meghalaya state of North Eastern India from 3-6 September 2019. It has following technical sessions

Session I  Germplasm resources, Evolution and Developmental Biology  
Session II  Genetics, Breeding and Molecular Biology  
Session III  Bioactive molecules in Buckwheat  
Session IV  Metabolite engineering for value addition  
Session V  Physiology and cultivation practices  
Session VI  Processing technology and buckwheat as a Functional food
Session VII  Buckwheat in human Health

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Charrondiere, Ruth (FAORLC)
Thu, 2 May 2019 14:16:39 +0000
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Dear all

I am pleased to refer to the FAO vacancy announcement number 1900905 recently published on FAO website.

FAO Rome, the Food and Nutrition Systems division (ESN) is looking for a Nutrition and Food Systems Officer (P2) to provide technical support to the management and development of the FAO/WHO GIFT Project (FAO/WHO Global Individual Food consumption data Tool).
Full details are available here<https://jobs.fao.org/careersection/fao_external/jobdetail.ftl?lang=en&searchExpanded=true&job=1900905>

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Tue Christensen
Thu, 2 May 2019 08:21:59 +0000
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Technical University of Denmark has recently analyzed chia seeds.

The data is published in this report: http://www.food.dtu.dk/-/media/Institutter/Foedevareinstituttet/Publikationer/Pub-2019/Rapport-Naeringsstofindhold-i-mel-gryn-kerner-og-froe.ashx

Kind regards,

Tue Christensen

[http://www.dtu.dk/-/media/DTU_Generelt/Andet/mail-signature-logo.png]

Tue Christensen

Senior adviser

Dir. +45 35 88 75 30

Mob. +45 93 51 88 54

[log in to unmask]<mailto:[log in to unmask]>

Kemitorvet

Building 201

2800 Kgs. Lyngby

www.food.dtu.dk<http://www.food.dtu.dk>

Fra: Food Composition Discussion Group <[log in to unmask]> På vegne af cecilia Axelsson
Sendt: 2. maj 2019 09:53
Til: [log in to unmask]
Emne: Nutrional values for hemp and chia seeds (iodine, sucrose and beta-carotene)

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cecilia Axelsson
Thu, 2 May 2019 07:53:15 +0000
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Dear colleagues

We are about to update the Swedish food composition database but I am missing some nutritional content values which I find hard to find in other databases and the literature and I therefore hope you may help me. I´m searching for values regarding Hemp and Chia seeds, more specifically:

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Charrondiere, Ruth (FAORLC)
Thu, 18 Apr 2019 13:32:03 +0000
Reply
Dear all,
It is time to submit your success stories again. Since the 11th International Food Data Conference, we added a new award. See http://www.fao.org/infoods/infoods/infoods-awards/en/

The INFOODS Success Story award recognizes significant achievements of individuals or groups in the implementation of food composition activities such as:
* Significant analytical programs
* Significant advocacy
* New food composition tables or databases, tools or guidelines
* Capacity building and education.
In 2015, on an exceptional basis all submitted success stories received an award due to difficulties to designate one success story per regional data centre.

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13th IFDC
Mon, 15 Apr 2019 19:32:37 +0000
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ABSTRACT SUBMISSION DEADLINE EXTENDED - 15 May

https://ifdc2019.us20.list-manage.com/track/click?u=05a1c45f7d973d01ef5d4dc2d&id=8869bd7b7d&e=50776713e0

We are pleased to announce that the deadline for 13th IFDC 2019 abstract submission has been extended until 15 May.
You have an extra month to submit an oral or poster abstract to one of our conference topics:
1. Analytical methods,
2. National and international activities,
3. Food composition in nutritional epidemiology,
4. New compositional data,
5. Food processing and recipe calculation,
6. Data quality and metrology,
7. Food authenticity,
8. Food composition in agriculture, trade and legislation,
9. Food data and bioinformatiocs,
10. Biodiversity and environmental sustainability,
11. Other.
We're looking

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Hulshof, Paul
Fri, 22 Mar 2019 11:08:56 +0000
Reply
Dear reader,

Find attached the announcement for the upcoming food composition database training course to be held in Wageningen, The Netherlands from 1-6 December 2019. Also accessible via: https://www.vlaggraduateschool.nl/en/courses/course/foodcomp2019.htm . Looking forward to receive some applications.

Best wishes, Paul

Paul Hulshof
Assistant professor | Division of Human Nutrition & Health| Wageningen University
PO Box 17 | 6700 AA Wageningen | Visiting address: HELIX, Building 124, Room 1029 | Stippeneng 4 | 6708 WE Wageningen
T +31 317 484824 [log in to unmask] | www.humannutrition.nl<http://www.humannutrition.nl/> |
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HOLMES Bridget
Thu, 7 Mar 2019 08:28:27 +0000
Reply
Dear all,
I am writing to you on behalf of Professor Karine Clément and her PhD student Pierre Bel-Lassen (in cc of this email) with a request for information. They would really appreciate your help and advice on the query below.
Thank you very much in advance.
Kind regards,
Bridget
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PadulaDeQuadros, Victoria (ESN)
Wed, 27 Feb 2019 13:47:12 +0000
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FAO/WHO GIFT Platform

[FAO/WHO]

[cid:image002.jpg@01D4C90A.B4083640]<http://www.fao.org/gift-individual-food-consumption>

http://www.fao.org/gift-individual-food-consumption

Be on top of the open dietary data revolution

Webinars

Available dates

GMT+1 (Italy)

4th of March (Monday)

8.30 PM - 10.30 PM

5th of March (Tuesday)

1.00 PM - 3.00 PM

6th of March (Wednesday)

8.00 AM - 10.00 AM

REGISTER HERE<https://goo.gl/forms/nw76XGpssbN8BALn2>

The webinars will be held in English. Upcoming webinars in French and Spanish will be advertised soon.

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Tonnoir, Florence (FAOET)
Mon, 18 Feb 2019 06:30:20 +0000
Reply
Dear members,

FAO Ethiopia is looking for a consultant to undertake a rapid laboratory capacity assessment, prior to the implementation of a new project on the update of the national food composition table.
Find enclosed simplified terms of reference for your information and sharing among your networks. In case you would like to propose relevant profiles please come back to me.

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BRANCA, Francesco
Fri, 8 Feb 2019 19:00:12 +0000
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No abstract is available available for this message. [Read Message ...]
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Letitia McCune
Fri, 8 Feb 2019 09:26:49 -0700
Reply
Dear INFOODS colleagues,

I am compiling known nutrient data on local plant species for a tribe in
the southwestern region of the United States. I have a list of over 100
plant species, but I have been unable to find information on the 6 species
and the part used as listed below. I would greatly appreciate any help in
locating any nutrient information on these or closely related species.

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Simonetta Salvini
Wed, 6 Feb 2019 16:33:55 +0100
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No abstract is available available for this message. [Read Message ...]
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Basma Dashti
Wed, 6 Feb 2019 17:31:12 +0300
Reply
Dear friends. greeting
I really appreciate if anyone has the nutrient content of cooked grouper
fish egg or any similar fish egg other than caviar. thank you
best regards
BASMA
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Bridget Benelam
Thu, 20 Dec 2018 14:18:28 +0000
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Dear All

Just wondering if anyone is aware of data available on the nutritional composition of turtle meat - we've had an enquiry from the BBC who've apparently interviewed someone who survived on turtles when lost at sea and are interested in its nutritional value - (including bone marrow and eye juice!!).

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Charrondiere, Ruth (FAORLC)
Mon, 17 Dec 2018 13:33:11 +0000
Reply
Dear all,
It is my pleasure to send you the happiest season greetings to you and your families. I wish you serenity, happiness, satisfaction and being near people you appreciate and love.

Another year is almost gone and I can see that we as a food composition family have achieved a lot. For me, the most important achievement is knowing that we help each other when needed (including expressing our appreciation), are happy to meet wherever we can and that together we have done a lot with the few means we have. Thank you to each of you for your

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Charrondiere, Ruth (FAORLC)
Fri, 30 Nov 2018 14:40:33 +0000
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Dear all,
I thought that many of you would be interested in this interesting review paper of 2018 investigating the dietary intake methods in Africa and the food composition data used to calculate nutrient intake. Many use softwares and others our West African Food Composition Table.

Their conclusions include: It was also observed that often country-unspecific food composition databases are used, and the methodologies employed are poorly validated and standardized. Generally in African countries, there is a lack of country-specific
Food Composition Tables (FCTs), and the ones that have their own FCT, do not have it updated. For this reason

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Longvah T
Fri, 12 Oct 2018 09:54:50 +0530
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[image: http://nin100.com/]
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Dhanishta Meetoo
Fri, 5 Oct 2018 09:48:00 +0400
Reply
Dear all,

Greetings!

I am involved in the development of a Food composition database for
Mauritius (we do not have one presently). We will be using borrowed values
mostly. Since Mauritius imports some of its food products from China, I
need to consult the Chinese Food composition table. However, I am unable to
access it. Can somebody advise me how to proceed please?

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Jean T Cox
Wed, 3 Oct 2018 21:25:40 +0000
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Greetings, all,
I am working on options for someone that needs to eat more high iron foods. Most of them I've found in the USDA food composition tables but haven't found the following things that these folks specifically asked about. For the fish, I have information for northern pike and king salmon livers, but not these fish. I have information for lamb but not the older sheep/mutton except for the muscle meat. If you know where I can find any of these, please let me know.
Liver, trout
Liver, catfish
Liver, bass

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Leclercq, Catherine (ESN)
Tue, 18 Sep 2018 09:09:39 +0000
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Dear Colleagues,
As a follow-up to a previous e mail exchange on INFOODS list serve in relation to food categorization systems, I am pleased to share with you the invitation to an introductory training on the FoodEx2 food classification and description system.
The training will be held in the form of two webinars by the European Food Safety Authority (EFSA) on September 26th (part 1) and October 3rd (part 2) from 11am - 12pm CEST. This training is an opportunity for everyone who is interested in learning more on FoodEx2 system and on using it to code in a harmonized

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Charrondiere, Ruth (FAORLC)
Thu, 13 Sep 2018 14:49:12 +0000
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Dear all,
Below please find an important message from Catherine Leclercq on the FoodEx2 classification
Best wishes
Ruth

From: Leclercq, Catherine (ESN)

Dear Colleagues,
As a follow-up to a previous e mail exchange on INFOODS list serve in relation to food categorization systems, I am pleased to share with you the invitation to an introductory training on the FoodEx2 food classification and description system.
The training will be held in the form of two webinars by the European Food Safety Authority (EFSA) on September 26th (part 1) and October 3rd (part 2) from 11am - 12pm CEST. This training is

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Leclercq, Catherine (ESN)
Thu, 13 Sep 2018 14:20:36 +0000
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Dear Colleagues,
As a follow-up to a previous e mail exchange on INFOODS list serve in relation to food categorization systems, I am pleased to share with you the invitation to an introductory training on the FoodEx2 food classification and description system.
The training will be held in the form of two webinars by the European Food Safety Authority (EFSA) on September 26th (part 1) and October 3rd (part 2) from 11am - 12pm CEST. This training is an opportunity for everyone who is interested in learning more on FoodEx2 system and on using it to code in a harmonized

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Raneri, Jessica (Bioversity)
Mon, 3 Sep 2018 13:26:40 +0000
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Good afternoon,

We are looking for value for nutrient composition values for black bean aquafaba - or black bean water (produced after cooking). Can anyone point us in the right direction?

Warm regards,

Jessica E Raneri, (MSc)
Nutrition Research Specialist
Healthy Diets from Sustainable Food Systems Initiative

Bioversity International
Our vision is that agricultural biodiversity nourishes people and sustains the planet. We deliver scientific evidence, management practices and policy options to use and safeguard agricultural and tree biodiversity to attain sustainable global food and nutrition security.
Bioversity International is a CGIAR Research Centre.
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Please see attached flyer for the 5 th International Vitamin Conference that will take place in Sydney, Australia from 8-10 August 2018.
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Fri, 24 Aug 2018 19:19:50 +0000
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Please see attached flyer for the 5 th International Vitamin Conference that will take place in Sydney, Australia from 8-10 August 2018.
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Longvah T
Mon, 20 Aug 2018 16:35:30 +0530
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[image: http://nin100.com/registration/] <http://nin100.com/registration/>
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Longvah T
Tue, 7 Aug 2018 10:23:01 +0530
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Dear All,

Greetings from the *National Institute of Nutrition* *(NIN), Hyderabad. *NIN
is the premier nutrition research institute in the country working under
the aegis of Ministry of Health & Family Welfare, Government of India. It
is my pleasure to inform you that NIN has reached the threshold of its 100
years milestone (1918 - 2018 <1918%200%202018>). The long journey from a
single room laboratory in Conoor, Tamil Nadu to its picturesque abode in
Hyderabad, Telangana State is dotted with several interesting turns and
events. Throughout its long history, NIN has been driving policy actions
for improving nutrition outcomes in

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Beulah Pretorius
Wed, 1 Aug 2018 11:01:33 +0200
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Dear Colleagues,

We have done in study on fortified maize meal and corresponding maize
porridges (stiff and fermented). We observed a % retention for folic acid
of >100%.

Is this possible and if so, can you perhaps direct me to literature
explaining this observation.

Regards
Beulah
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Charrondiere, Ruth (FAORLC)
Tue, 31 Jul 2018 14:31:51 +0000
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Dear all,
I am pleased to announce the P3 vacancy announcement for a post as nutrition and food system officer in FAO Rome - please see http://www.fao.org/fileadmin/user_upload/VA/pdf/IRC5670.pdf.
If you have any queries on the recruitment please ask [log in to unmask]

Best wishes
Ruth

U. Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
Regional Office for Latin America and the Caribbean
FAO of the UN
Dag Hammarskjold 3241
Vitacura, Santiago, Chile
Tel. +56-2-29232105
[log in to unmask]<mailto:[log in to unmask]>
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Paula Dominguez-Salas
Mon, 23 Jul 2018 09:41:46 +0000
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Dear all,
I hope you are good. One question on essential amino-acids: what FCT compile at present information on the different amino-acids? I have found some old FAO tables (Ruth, I think FAO was putting together new information considering essential amino-acids, has it happened yet?) but I wonder whether some other specific tables contain this information... Not the ones I have looked at so far, so I was wondering if anyone was familiar with the best sources for this.
Many thanks and best wishes,
Paula
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Yasmine Probst
Wed, 18 Jul 2018 07:03:01 +0000
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Hello,
I am looking to find food composition databases globally that contain values for the choline content of foods. I have accessed a number of English language databases (NZ, Canada, UK, USDA) but was wondering if there are any that are not traditionally published in English that I should source.
Thank you in advance for your assistance.
Yasmine

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