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Food Composition Discussion Group

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Food Composition Discussion Group
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Kennedy, Gina (Bioversity)
Mon, 2 May 2016 14:49:27 +0000
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Dear Colleagues,

Abstracts are being accepted for the 1st International Agrobiodiversity congress. Please submit your abstract to this congress.

Accepting Abstracts

1st International Agrobiodiversity Congress
6-9 November, 2016
New Delhi, INDIA

www.iac2016.in

Satellite Session: Agrobiodiversity for Nutrition and Health
November 7, 2016

Theme 1: Agrobiodiversity health and nutrition state of the art new knowledge
Theme 2: Mainstreaming ABD into programmes and policies to improve food, nutrition and health

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Charrondiere, Ruth (ESN)
Mon, 2 May 2016 16:47:32 +0200
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Dear all,
FAO is looking for a senior nutritionist in Bangladesh http://www.fao.org/fileadmin/user_upload/VA/pdf/IRC3343%20-%20Senior%20Nutritionist%20P-5.pdf - see vacancy announcement for this project post.
Best wishes
Ruth

Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
FAO
Viale delle Terme di Caracalla
00153 Roma
Italy
Telephone: +39 06 570 56 134
Fax: +39 06 570 54593
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Ulli Angeloni
Wed, 20 Apr 2016 12:04:25 +0200
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Hello all!

I am new to this group and hope to find someone who can help us with
information on Asian fruits.

We are currently translating & adapting the Metabolic Balance Nutrition
program to meet Vietnamese requirements.

While we have almost completed our work on comparing and adding the
necessary foods, we are unable to find the ratio of amylose / amylopectin in

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Charrondiere, Ruth (ESN)
Wed, 13 Apr 2016 10:57:59 +0200
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Dear all,
I am pleased to announce that the we were able to publish FAO/INFOODS Food Composition Database for Biodiversity - Version 3.0 (BioFoodComp3.0) and FAO/INFOODS Analytical Food Composition Database Version 1.1 (AnFooD1.1). You can download them free-of-charge from http://www.fao.org/infoods/infoods/tables-and-databases/faoinfoods-databases/en/ . They contain a lot more analytical data. I would like to sincerely thank all those who collected, compiled and checked data for these databases, put them all together and updated the introduction. There are too many to name them all. I would just like to name Anna Vincent and Fernanda Grande who rechecked many data and prepared the new

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Charrondiere, Ruth (ESN)
Wed, 13 Apr 2016 10:28:04 +0200
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Dear all,

McGill University is looking for an Assistant Professor of Aboriginal People's Nutrition and Food Security: https://www.mcgill.ca/nutrition/staff/positions-available .

Best wishes
Ruth
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Aregash Samuel
Thu, 7 Apr 2016 10:26:22 +0000
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Dear all,

I realized that my email password was cracked by hackers and you found an email which was not from me. Sorry for the inconveniences made and please ignore that email.
Thank you and greetings

Aregash
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belrekia
Wed, 6 Apr 2016 10:34:34 +0100
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Thank you Longvah..
Regards

Envoyé depuis un mobile Samsung.

-------- Message d'origine --------
De : Longvah T <[log in to unmask]>
Date : 06/04/2016 06:56 (GMT+00:00)
A: [log in to unmask]
Objet : IFDC 2015

Dear All,
The presentations and photos of the 11th International Food data Conference
held at Hyderabad is available at the website. In case anyone of you are
interested please visit the website
http://www.ifdc2015.com/presentations-and-photographs.php
Best wishes
Longvah
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Longvah T
Wed, 6 Apr 2016 11:26:09 +0530
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Dear All,
The presentations and photos of the 11th International Food data Conference
held at Hyderabad is available at the website. In case anyone of you are
interested please visit the website
http://www.ifdc2015.com/presentations-and-photographs.php
Best wishes
Longvah
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Jean Tiffany Cox
Thu, 31 Mar 2016 14:06:10 +0000
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Greetings, all,

I am looking for the nutrients in baker's yeast, brewer's yeast, and nutritional yeast. Does anyone know of a reliable source of information?

Thanks!

Jean Cox, MS, RD, LN

Department of OB/GYN

University of New Mexico
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Rebecca Goldsmith
Thu, 31 Mar 2016 14:04:44 +0300
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​Does anyone have good data on the nutrient composition of camel's milk?
Thank you in advance​

Rebecca Goldsmith
Senior Research Coordinator
Nutrition department,
Ministry of Health, Israel

--
Rebecca Goldsmith רבקה גולדשמיט
0506242105
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Stacia Nordin, RD
Mon, 7 Mar 2016 22:13:48 +0200
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No abstract is available available for this message. [Read Message ...]
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Stacia Nordin, RD
Mon, 7 Mar 2016 21:58:21 +0200
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No abstract is available available for this message. [Read Message ...]
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Jayashree Arcot
Mon, 7 Mar 2016 04:15:34 +0000
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Dear colleagues,

Please see attached information on the 2nd Australia/OCEANIAFOODS Training course and the OCEANIAFOODS conference to be held from 4-9 July 2016.

Participants selected to do the course have to register for the e-learning course on the FAO website: http://www.fao.org/elearning/#/elc/en/course/FCD and complete the course online (do not download the course) prior to attending the face-to-face course (4-8 July 2016) in Sydney.

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Marie-Claude Dop
Thu, 3 Mar 2016 16:09:20 +0100
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Dear members of INFOODS network,

In the framework of a study of wild food consumption in North Africa (Tunisia, MEDINA research project) , we are looking for the macronutrient, vitamin and mineral content of the following foods:

· Crown, stalk and seeds of Bokk (Silybum ebernium / Onopordon arenarium) milk thistle

img-000203990L.jpg IMG_collet-bokk-SB.jpg img-000203989L.jpg

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<>
Tue, 1 Mar 2016 11:16:02 -0300
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Dear all,

We are compiling information on Phytic Acid for pulses and other foods, so we came up with some questions and draft conclusions. Therefore we are looking for some opinion/information on these issues:

 
1)        The term “Phytic acid” should refer only to myo-inositol hexaphosphate (IP6).

2)        The term “Phytate” refers to the  salt, and includes all inositol phosphates (IP1, IP2, IP3, IP4, IP5 and IP6).

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Christopher Golden
Tue, 16 Feb 2016 16:11:24 -0500
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Hi again everyone! A bit more difficult here: I have photos of food plants
that I want to identify. I would love to find the scientific names of these
food plants (and nutritional composition information if available!). They
are all photos from Madagascar. I have listed the local names above the
photos. Thank you!!

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Christopher Golden
Tue, 16 Feb 2016 16:10:23 -0500
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Hello all! I've really enjoyed being a part of this listserv. I was
wondering if anyone had any data or resources on the nutrient composition
of the following foods:

1) Moringa olifeira for sub-saharan africa (leaves)
2) Spilanthes oleraces (leaves and buds)
3) Solanum nodiflorum (leaves)
4) Momordica charantia (leaves and fruit)
5) Leaves of pili pili peppers (not the pepper but the leaves)
6) Leaves of the papaya tree (not the fruit but the leaves)
7) Chayote leaves (
*Sechium edule)*
8) Beetle larvae/grub
9) Fresh honeycomb
10) Custard apples
<http://www.themost10.com/wp-content/uploads/2012/04/Custard-Apple.jpg?c65d23>
11) Syzygium samarangense
<https://mygardenofdelights.com/syzygium-samarangense-wax-jambu-tree-plant.html>

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<>
Tue, 16 Feb 2016 12:38:00 +0000
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Hi Rebecca,

For the Swiss Food Composition Database we received analytical data on spelt flour from the Swiss spelt association.

Go to www.naehrwertdaten.ch<http://www.naehrwertdaten.ch>, change to English (click on the “e” on the left side above Home) and search for spelt. The first 3 hits are generic spelt flours, the hits below are branded products which contain spelt in any form.

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Rebecca Goldsmith
Sun, 14 Feb 2016 11:56:33 +0200
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I am looking for nutrient information on spelt flour.
Does anyone have good data/
How different is it to regular wheat flour?
Thank you in advance

Rebecca Goldsmith
Senior Research Coordinator ( and responsible for food data base)
Nutrition dept.
Ministry of Health
Israel

--
Rebecca Goldsmith רבקה גולדשמיט
0506242105
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Ahuja, Jaspreet
Tue, 2 Feb 2016 13:40:37 +0000
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Hello all
I am reaching out to our global community for help with a project being undertaken by a small social enterprise to connect people through food, culture, and memories https://nooshtube.com/. In the words of one of its developers (slightly modified) -

The question that I have yet to be able to answer is "if I am a shopper" interested in cooking the most common staple dish from the regions listed below, how many ingredients (spices, protein, produce, dairy, and grains), and amounts would be needed?

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Marie-Claude Dop
Wed, 27 Jan 2016 16:31:26 +0100
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Dear members of INFOODS network

We are looking for the nutrient content of raw fresh leaves of malva aegyptia. It is for a study of the consumption of wild edible plants in North Africa

In particular we are looking for the alpha-tocopherol content but full composition would be welcome for comparison

Malva aegyptia is very close to malva sylvestris

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<>
Thu, 21 Jan 2016 18:36:51 +0900
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Dear all,

I'm looking for the information of starch in chia seeds.

Does anyone have good data for this?

I'm looking forward to your information.

Thank you.

Natsu Tsuneoka

Office for Resources, Ministry of Education, Culture, Sports, Science and
Technology, Japan
E-mail: [log in to unmask]
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Charrondiere, Ruth (ESN)
Fri, 15 Jan 2016 16:36:05 +0100
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Dear all,
First of all, I would like to wish you and your families all the best for the coming year.

We are part of GODAN Nutrition Data Gap Working Group (http://www.godan.info/ ), which tries to identify relevant datasets for agriculture and nutrition. There will be a major event in September this year. I am sure that many of you would have databases to share.

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<>
Fri, 25 Dec 2015 14:30:09 +0900
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Dear all,

I would like to wish you and your families a merry Christmas and happy
new year.

As an big Christmas present from Japan, we finally released new Standard
Tables of Food Composition in Japan TODAY.

You can find English data set as well as scientific name of each food
source at the following URL.

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Jayashree Arcot
Fri, 18 Dec 2015 09:27:26 +0000
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Dear colleagues,

Please see attached for updated information on the 2nd Australia/OCEANIAFOODS Training course and the OCEANIAFOODS conference which have now been deferred to 4-9 July 2016.

Participants selected to do the course have to register for the e-learning course on the FAO website: http://www.fao.org/elearning/#/elc/en/course/FCD and complete the course online (do not download the course) prior to attending the face-to-face course (4-8 July 2016) in Sydney.

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Brigitte Buri
Thu, 17 Dec 2015 15:40:57 +0000
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Dear all

I would like to inform you, that we have new version oft he Swiss Food Composition Database V5.2

Swiss Food Composition Database V5.2 with optimized presentation of search results

The Swiss Food Composition Database of the Federal Food Safety and Veterinary Office (FSVO) contains information on more than 10,000 foods available in Switzerland.

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Charrondiere, Ruth (ESN)
Wed, 16 Dec 2015 14:19:17 +0100
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Dear all,
I would like to wish you and your families a merry Christmas and happy new year, and a peaceful time in this period.

I would like to thank you all for the great collaboration in 2016 which allowed FAO/INFOODS to advance a bit on the way to bring food composition and biodiversity onto the global and national agenda; to recognize their importance for nutrition-sensitive agriculture, healthy diets, climate change preparedness and food-based approaches; and to have more and better data available on the contents of the foods we eat, produce or wish to promote.

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Marie-Claude Dop
Mon, 14 Dec 2015 16:46:11 +0100
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Dear Ruth and dear members of the INFOODS network

Thanks to Ruth and to all contributors for your generous efforts and
help !

Today I am looking for the nutrient composition of:

-fresh raw carrot greens (moisture, macro and micronutrients)

-fresh artemisa herba alba

which are consumed in the centre of Tunisia by the rural population

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Charrondiere, Ruth (ESN)
Mon, 14 Dec 2015 13:50:02 +0100
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Dear all,
There are some new members in the INFOODS listserv whom I wish to welcome warmly.

We are about 1000 subscribers by now and they are interested in getting useful information, in sharing their queries and looking forward to receive replies.

None of the 1000 subscribers is however interested in getting messages like 'thanks for the info' or 'interesting' or 'this is helpful' or 'great information' or the like.

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nazma shaheen
Thu, 10 Dec 2015 23:55:36 +0600
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Dear Ruth,

Congratulations for the award you received for global achievements in
capacity development, developing new food composition guidelines and
databases and strengthening the INFOODS network, 2015.

Thank you very much for sharing the link of INFOODS Success Story Awards,
2015. And thank you again for your strong support and guidance in every
step of the work.

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Charrondiere, Ruth (ESN)
Thu, 10 Dec 2015 17:21:49 +0100
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Dear all,
The INFOODS Success Story Awards of 2015 are now available on the INFOODS website http://www.fao.org/infoods/infoods/infoods-awards/en/. I hope you enjoy reading them and will get inspired.

Once again, a sincere congratulations to all recipients of the awards and thank you for all your hard work.

I am sure that there are many more who are doing excellent work in food composition and who did not submit a success story this year. I also would like to thank them for their contribution to bring food composition forward and to achieve better results in nutrition and agriculture worldwide and in particularly

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Veillerette, Benoist (TCIB)
Wed, 9 Dec 2015 10:29:52 +0100
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FAO Investment Centre<http://www.fao.org/investment/newsandmeetings/en/>

Dear SO1 and nutrition sensitive colleagues,

We are pleased to present the FAO "Investment Learning Platform" (ILP), a new FAO Web site providing a single entry point for investment guidance and resources. It is part of our capacity development efforts and is designed for investment practitioners, in particular government, their advisers and partners. It offers concise and practical help to plan, design, implement or evaluate public investment in food security, nutrition, agriculture and rural development (FSNARD).

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Rebecca Goldsmith
Wed, 9 Dec 2015 11:09:27 +0200
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I am looking for nutrient values for nigella seeds, also known, I think, as
black cumin.
Is this the same as comin seeds, which do appear in the NDB data base (
2014).
Any help would be appreciated.

​Also still looking for *dried *kiwifruit​.
Thank you

--
​Rebecca Goldsmith
Senior research Coordinator
Nutrition dept
Ministry of Health
Israel​

Rebecca Goldsmith רבקה גולדשמיט
0506242105
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Rebecca Goldsmith
Mon, 7 Dec 2015 16:16:50 +0200
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Does anyone have nutrient values fot these two foods?
Thank you
Rebecca Goldsmith
Senior Research Coordinator,
Nutrition Dept, Ministry of Health Israel

--
Rebecca Goldsmith רבקה גולדשמיט
0506242105
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Jayashree Arcot
Fri, 4 Dec 2015 20:44:52 +0000
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Dear colleagues,
Please see attached for details on the 2nd Australia/OCEANIAFOODS Training course (15-19th February) on Food Composition and the OCEANIAFOODS conference on 20th February 2016.

Participants selected to do the course have to register for the e-learning course on the FAO website: http://www.fao.org/elearning/#/elc/en/course/FCD and complete the course online (do not download the course) prior to attending the face-to-face course (15-19 February 2016) in Sydney.

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Ellen Kielland
Fri, 4 Dec 2015 09:35:39 +0000
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Dear all,

I would like to know if someone has data on seaweed?
I am looking for data on spesific species like:

Fingertare/ laminaria digitata / sea gridles
Havsalat/ ulva lactuca/ sea lettuce
Butare/ alaria esculenta /butare
Sukkertare/ laminaria saccharina/suger kelp
Søl/ palmaria palmata/red dulse

Best regards

Ellen Kielland
Senioradviser

The Norwegian Food Safety Authority
Labelling and Quality Section

Tel: +47 22 77 81 12
Location: Ullevålsveien 76, Oslo
Postal address: P.O.Box 383, N-2381 Brumunddal, Norway
[log in to unmask]<mailto:[log in to unmask]>

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Charrondiere, Ruth (ESN)
Tue, 1 Dec 2015 16:55:31 +0100
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Dear all,
I am very pleased to draw your attention to the new FAO publication Designing nutrition-sensitive agriculture investments<http://www.fao.org/documents/card/en/c/6cd87835-ab0c-46d7-97ba-394d620e9f38/> of November 2015. It features food composition and biodiversity as part of the building blocks to design and implement nutrition-sensitive agriculture. You can download it free-of-charge from http://www.fao.org/nutrition/resources/en/

I would also like to draw your attention to the Portuguese translation of the 'Voluntary Guidelines for Mainstreaming Biodiversity into Policies, Programmes and National and Regional Plans of Action on Nutrition' which you can download, again free-of-charge, from http://www.fao.org/infoods/infoods/food-biodiversity/en/

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Charrondiere, Ruth (ESN)
Tue, 1 Dec 2015 11:31:38 +0100
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Dear all,
I have the pleasure to inform you that the nutrition unit of FAO has published a new promotional video on food composition and our FAO/INFOODS e-Learning Course on Food Composition Data at http://www.fao.org/infoods/infoods/training/en/

I trust that you will find it useful to promote food composition, its usefulness and need to allocate more funds to analyse and compile data which is so fundamental for nutrition and agriculture.

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Carol Byrd-Bredbenner
Sun, 29 Nov 2015 10:17:30 -0500
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Hello everyone,

We are recruiting for a tenure-track child nutrition position. Please
distribute this widely!

If you post to a listserv, please copy me so I have a copy for our records.

Thanks!

Carol

Carol Byrd-Bredbenner, PhD, RD, FAND

Professor of Nutrition/Extension Specialist

Rutgers University
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<>
Fri, 27 Nov 2015 11:35:01 -0200
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Dear all
I would like to know if someone has a method for F-acids in foods and biological matherials.
Sincerely
Elizabeth

Prof. Elizabeth A F S Torres, PhD
University of Sao Paulo USP
School of Public Health
Department of Nutrition
Professor of Food Science
Av. Dr. Arnaldo 715 HNT
01246-904 Sao Paulo SP BRAZIL
55 11 3061 7857 Phone
55 11 3061 7130 Fax
55 11 982442107 whatsapp
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Esther Infanger
Wed, 25 Nov 2015 08:58:30 +0000
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Dear Paul,

There is no mandatory vitamin d fortification in Switzerland. Foods may be fortified with vitamin D in compliance with the following legislation: https://www.admin.ch/opc/fr/classified-compilation/20050169/index.html (see article 3 and 4 and annexe 1 and 3).

I hope this helps.

Best wishes,
Esther

Esther Infanger, RD, MNutr
Project Manager
Swiss Society for Nutrition SSN
Schwarztorstrasse 87 | Postfach 8333 | CH-3001 Bern
T +41 31 385 00 15 | F +41 31 385 00 05 | E [log in to unmask]
Know more – eat better. http://www.sge-ssn.ch<http://www.sge-ssn.ch/>

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Jorån Østerholt Dalane
Mon, 23 Nov 2015 08:49:32 +0000
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Dear Paul,

In Norway, we have some national regulations regarding fortified food. You can read about the regulations on the Norwegian Food Safety Authority`s website.
http://www.mattilsynet.no/language/english/food_and_water/fortified_food/how_to_market_fortified_food_in_norway.2310

Best regards,

Jorån Østerholt Dalane
adviser
Norwegian Food Safety Authority, Head office, Labelling and quality section

Phone: +47 22 77 84 19
Postal adress: Mattilsynet, hovedkontoret, felles postmottak, postboks 383, N-2381 Brumunddal
E-mail: [log in to unmask]<mailto:[log in to unmask]>

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Paul Kenneth Schneider
Fri, 20 Nov 2015 20:38:27 +0000
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Hello all,

I'm looking for vitamin D fortification (voluntary and mandatory) policies of numerous European countries, however am having some difficulty finding them . Would any of you know a source(s) where I could find this information? Thank you all so much for your time in the matter.
Best regards,

Paul Schneider, M. Sc. Nutrition
Research Assistant, Neuroepidemiology Research Unit
Research Institute of the McGill University Health Centre
Royal Victoria Hospital, Allan Memorial Institute
1025 Pine Avenue West, Suite P2.028
Montreal, QC H3A 1A1
Tel (514) 971 – 7285
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Terrence Madhujith
Sun, 15 Nov 2015 02:42:23 +0000
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Dear All:
I wonder if somebody could let me know InFoods recommended reliable methods to analyze the following;
1. Monosaccharides2. Starch
3. Oligosaccharides4. Total sugars5. Thiamin and
6. Vitamin C.

Best,
Terrence
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Charrondiere, Ruth (ESN)
Fri, 13 Nov 2015 14:20:50 +0100
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Dear all,
I have the pleasure to announce that at the 11th IFDC, we awarded most of the submitted success stories which will soon be available on the INFOODS website http://www.fao.org/infoods/infoods/infoods-awards/en/ . The certificates, if not yet received at the 11th IFDC will be sent to the awardees.

You will also find the recipients of the Nevin Scrimshaw Award (Ruth Charrondiere) and the Greenfield Southgate Lecture (Joanne Holden) there.

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Frances Knight
Mon, 9 Nov 2015 16:44:01 +0000
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Dear Infoods Colleagues,

I was wondering if anyone has specific data on different sesame seed varieties and sesame preparations relevant to Tanzania or other East African areas.

I am looking for food composition data for the following sesame seed varieties:
- Lindi 2002
- Naliendele 92
- Ziada 94
- Mtwara 2009

In addition I am interested in any data for local sesame preparations or products such as sesame cakes or biscuits, composite flours or sesame beverages. 

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ngozika Onuegbu
Fri, 30 Oct 2015 17:15:14 +0000
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GOOD PMkindly view this document as i await your reply for proper documentation
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Charrondiere, Ruth (ESN)
Wed, 28 Oct 2015 08:34:58 +0100
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Dear all,
I have the pleasure to announce that we have a new NORAMFOODS coordinator and a vice coordinator. David Haytowitz from USDA will serve as the coordinator and Josephine Deeks from Health Canada as the vice coordinator. I am sure that many of you know David and Josie.

Welcome to both to their new positions and we are looking forward to have you on board.

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Erling Saxholt
Mon, 26 Oct 2015 10:47:12 +0000
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Dear Patrizia, Simonetta and Maria

Thank you for this very user-friendly database. I immediately included it in my list of daily used fct encyclopedias.
I have, for example, compared two foods:
1) Tomatoes where there is very good agreement between the Italian and Danish data
2) Pizza Margherita (PIZZA with mozzarella and tomatoes) which may be two very different products, judging from the data. The Italian looks healthier.

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robert fungo
Fri, 23 Oct 2015 05:10:45 +0000
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Dear All, 

Please find enclosed announcement and flyer of the 7th African Nutrition Epidemiology Conference (ANEC VII), that will be hosted by the Morocco Nutrition Society in conjunction with the African Nutrition Society.

The conference will be held in Marrakesh City, at the Marrakesh Convention Center, from 09-14th October 2016.

The call for abstracts will be open on 1st December 2015.

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Esther Infanger
Wed, 21 Oct 2015 07:33:10 +0000
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Dear European colleagues,

In Switzerland we currently have a consultation process for a new legislation which plans to make nutrient labelling mandatory like in the EU.

I'd like to know if there is a European country where it is recommended or even mandatory by legislation to use the own National FCDB when calculating food labels according to EU1169/2011?

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Gnagnarella Patrizia
Tue, 20 Oct 2015 10:10:25 +0000
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Dear all,

The update of the Food Composition Database for Epidemiological Studies in Italy (BDA) BDA V1-2015 is now available! A new graphical interface, new food items and new components!
Visit our website and discover all features! www.bda-ieo.it<http://www.bda-ieo.it>

Da oggi è disponibile l'aggiornamento della Banca Dati di Composizione degli Alimenti per Studi Epidemiologici in Italia (BDA) BDA V1-2015. Nuova interfaccia grafica, nuovi alimenti e nuovi componenti!
Visita il nostro sito e scopri le novità! www.bda-ieo.it<http://www.bda-ieo.it>

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Sigrun Henjum
Thu, 15 Oct 2015 11:11:41 +0200
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Dear all,
I am using "Food Composition Table for Bangladesh" (2013) to analyze
dietary data from Nepal. Could anyone please advise me where to find data
on B12? I have used the FAO overview of existing FCT worldwide:
http://www.fao.org/infoods/infoods/tables-and-databases/asia/en/

FCT with no information on B12 (published after 2010)
The Bangladeshi FCT 2013, The ASEAN FCT 2014, Food Composition Table for
Nepal 2012, Korean Standard Food Composition Table 2011, Standard Tables
of Food Composition in Japan - 2010, Thai FCT 2011.

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Nadia Bastide
Thu, 8 Oct 2015 14:11:54 +0200
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Dear all,

I am a french scientific engineer working on food databases.

I would like to calculate raw recipes like salads. Could you indicate me if
the "raw ingredients method" (sum og nutritional values of each ingredient
without appling any correction factor) is appropriate in this case?

Tank you very much in advance,
Nadia Bastide

*​--Nadia BASTIDE*
*​PhD Nutrition​*

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Charrondiere, Ruth (ESN)
Mon, 5 Oct 2015 16:59:17 +0200
Reply
Dear all,
Please circulate widely for the P5 position (UNSCN secretariat) in FAO Rome) http://www.fao.org/fileadmin/user_upload/VA/pdf/IRC3037e.pdf

Best wishes
Ruth

Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
FAO
Viale delle Terme di Caracalla
00153 Roma
Italy
Telephone: +39 06 570 56 134
Fax: +39 06 570 54593
Reply
No Replies
Charrondiere, Ruth (ESN)
Tue, 29 Sep 2015 17:54:34 +0200
Reply
Dear all,
you might know that INFOODS is one of the IUNS task forces. As such we are frequently asked to summarize our activities. We have now decided that these reports will be published also at the INFOODS website http://www.fao.org/infoods/infoods/structure-and-tasks-of-infoods/en/

I hope you find the reports (2014-15 and 2012-13) informative.

I also would like to draw your attention that recently some new regional and sub-regional coordinators and vice-coordinators were appointed (http://www.fao.org/infoods/infoods/regional-data-centres/en/ ) , especially in AFROFOODS and MEFOODS & GULFOODS. I am sure that they will make great contributions to INFOODS in general and more specifically to the regional data

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Jean Tiffany Cox
Tue, 29 Sep 2015 12:02:02 +0000
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Greetings, all,

I have two questions regarding iron that I hope this group can help me with.

- Are there any food composition tables that list the heme and nonheme iron separately? Can I assume that the nonheme content in meat is relatively constant so that the differences in total iron can be attributed to differences in heme? If that's not a fair assumption, is there anything I can say other than to compare the total iron content?

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<>
Mon, 28 Sep 2015 20:26:52 -0300
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Dear All

Does anyone know which foods are source of lithium?
Yours sincerely
Elizabeth

Prof. Elizabeth A F S Torres, PhD
University of Sao Paulo USP
School of Public Health
Department of Nutrition
Professor of Food Science
Av. Dr. Arnaldo 715 HNT
01246-904 Sao Paulo SP BRAZIL
55 11 3061 7857 Phone
55 11 3061 7130 Fax
55 11 982442107 whatsapp
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Anselimo Makokha
Mon, 28 Sep 2015 05:44:15 +0000
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I will be grateful to receive information from any body in regard to in vitro method of determining the glycemic index of foods, without using human subjects.

Anselimo MakokhaJomo Kenyatta University of Agriculture and TechnologyKenya
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Ahuja, Jaspreet
Thu, 24 Sep 2015 20:36:52 +0000
Reply
Hello all
We received an urgent request from a magazine reporter who would like to get expert advice on the nutritional benefits of eating banana peels. In the U.S., banana peels are not customarily consumed. If you know of resources to which we can direct the reporter, I would greatly appreciate it.
Best

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Charrondiere, Ruth (ESN)
Wed, 23 Sep 2015 11:35:14 +0200
Reply
Dear all,
FAO is preparing a practical complementary feeding guide, which will include the nutrient values of recipes.

In order to calculate the nutrient composition of complementary feeding recipes, we need for all ingredients the amount in g (if possible also in household measurements), the weight of the raw recipe and the weight of the cooked recipe. All ingredients should be well described, e.g. Maize, yellow, grit, degermed. And not only Maize. However, for the latter one, we could find a solution but not for the first requirements on weights. A short description on the preparation would also be helpful.

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Norma Samman
Mon, 21 Sep 2015 11:46:11 -0300
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Dear colleges,

Please, find attached a cordial invitation to attend the FAO/INFOODS/LATINFOODS food composition workshop that will take place during the Congress of the Latin American Society of Nutrition, Punta Cana, November 2015.

Norma Sammán

Vice President LATINFOODS
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Longvah T
Mon, 21 Sep 2015 11:12:27 +0530
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Dear All,

I have some travel grants which I would like to give to the INFOODS
regional coordinators who are attending the 11th IFDC but does not have
travel grant support. The travel grant either partial or full will be made
available first to those with oral presentation and then if there is funds
available to those with poster presentation. In case anyone of you are
interested please let me know latest by 26th September 2015.

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Charrondiere, Ruth (ESN)
Fri, 18 Sep 2015 17:23:46 +0200
Reply
Dear all,
Please see the vacancy announcement P4 in FAO Rome http://www.fao.org/fileadmin/user_upload/VA/pdf/1_IRC3018e.pdf

Best wishes
Ruth

Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
FAO
Viale delle Terme di Caracalla
00153 Roma
Italy
Telephone: +39 06 570 56 134
Fax: +39 06 570 54593
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Prof Mark L Wahlqvist
Tue, 8 Sep 2015 08:46:25 +0800
Reply
Dear All

These papers are freely downloadable and include information relevant to
palm fruit composition

http://apjcn.nhri.org.tw/server/APJCN/12/3/index.htm

Regards

Mark L Wahlqvist

IUNS Symposium "North & West African Foods and Health" February, 2003,
Marrakech, Morocco

Regional food diversity and human health. MARK L WAHLQVIST

Asia Pac J Clin Nutr. 2003;12(3):304-308.

<http://apjcn.nhri.org.tw/server/APJCN/12/3/index.htm#Gorstein> html

<http://apjcn.nhri.org.tw/server/APJCN/12/3/304.pdf> pdf

The food of Near East, North West and Western African regions. BARBARA
BURLINGAME

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<>
Mon, 7 Sep 2015 06:20:29 +0000
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Dear Gina,

We analysed a red palm oil a few years ago, it is not much and I am sure others have better data however it is a starting point. The results are summarized in the attached report.Unfortunately the report is in Swedish but I believe you can read the results because the nutrient names are similar to english. Carotenoid results for palm oil are listed below. Palmolja=palm oil (nr 4131).

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Kennedy, Gina (Bioversity)
Fri, 4 Sep 2015 14:36:47 +0000
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Dear Colleagues,

I am looking for some information on red palm oil. )? Is there a good reference for the differences in carotenoid content of fresh/raw red palm oil as compared to processed products? And what about "palm nut pulp"? Can anyone confirm that this is actually the pulp of the flesh of the fruit/kernel?
Are there areas where palm KERNEL is eaten, or only the oil from the kernels is extracted?
Kind regards,
Gina

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Longvah T
Sat, 29 Aug 2015 11:24:35 +0530
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Longvah T
Mon, 24 Aug 2015 13:10:18 +0530
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Rebecca Goldsmith
Sun, 16 Aug 2015 17:04:55 +0300
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Does anyone have good nutrient data, even if limited, on *Goji berries,*
also known as *wolfberries*?
Thank you
Rebecca Goldsmith
Senior Research Coordinator
Nutrition Department
Ministry of Health, Israel

--
Rebecca Goldsmith רבקה גולדשמיט
0506242105
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Charrondiere, Ruth (ESN)
Mon, 10 Aug 2015 14:05:31 +0200
Reply
Dear all,
FAO is looking for a consultant to work with me as the INFOODS coordinator. Good experience in food composition compilation is essential. Please see the Vacancy announcement http://www.fao.org/fileadmin/user_upload/VA/pdf/VA%20food%20comp%20consultant1.pdf

Deadline for applications: 25 August 2015

Best wishes
Ruth

Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
FAO
Viale delle Terme di Caracalla
00153 Roma
Italy
Telephone: +39 06 570 56 134
Fax: +39 06 570 54593
Reply
Show Replies 1 Reply
Charrondiere, Ruth (ESN)
Mon, 10 Aug 2015 10:04:57 +0200
Reply
Dear all,
FAO is looking for a nutrition officer in Ethiopia http://www.fao.org/fileadmin/user_upload/VA/pdf/IRC2978e.pdf
Best wishes
Ruth

Ruth Charrondiere, PhD
Nutrition Officer
INFOODS coordinator
FAO
Viale delle Terme di Caracalla
00153 Roma
Italy
Telephone: +39 06 570 56 134
Fax: +39 06 570 54593
Reply
No Replies
Bent Egberg Mikkelsen
Thu, 6 Aug 2015 11:55:26 +0000
Reply
Dear colleague
It is with pleasure to announce that Ms Christine Antorini will be opening the "Small food devices - big research potentials" conference in Copenhagen August 28. She is the past Danish Minister of education, MP and the president of the committee on research and education in the Danish parliament. The conference brings together top researchers involved in research and development of intelligent devices to capture dietary intake. Please feel free to circulate and apologies in advance for cross postings.

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Ahuja, Jaspreet
Tue, 4 Aug 2015 14:30:13 +0000
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Nutrient Data Laboratory, Beltsville Human Nutrition Research Center, Agricultural Services at US Department of Agriculture recently unveiled a new, public dataset that tracks sodium and related nutrients in more than 1,200 commercially processed and restaurant foods. Related nutrients including potassium, total dietary fiber, total and saturated fat, total sugar) are also monitored to determine whether their levels change when manufacturers and restaurants reformulate products to reduce sodium. The data are from the Sentinel Food Surveillance System, a monitoring program that has been underway – with Center for Disease Control and Prevention, US Department of Health and Human Services collaboration – 

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Esther Infanger
Tue, 4 Aug 2015 12:39:07 +0000
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Dear Infoods-ListServ-Colleagues,

A few weeks ago, we were able to publish an updated version of the Swiss Food Composition Database (V5.1). The main changes are the following:

[cid:image001.png@01D0CEC2.FCE0E9C0]

The database can be accessed free of charge on www.naehrwertdaten.ch<http://www.naehrwertdaten.ch> / www.valeursnutritives.ch<http://www.valeursnutritives.ch> / www.valorinutritivi.ch<http://www.valorinutritivi.ch> and is available in 4 languages (German, French, Italian and English). The data can be viewed individually directly on the website, downloaded in its entirety as an Excel file and now also be retrieved through an application programming interface (API).

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Charrondiere, Ruth (ESN)
Wed, 29 Jul 2015 11:40:56 +0200
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Dear all,
Below find a call for proposals. I would suggest that you could find partners in agriculture and put together a proposal. These proposals could have topics such as:
1. highlight the biodiversity (cultivars/varieties/breeds and wild, underutilized and neglected foods) and their differences in food composition (to be analyzed) to be considered in breeding and mass production policies and programmes – to make them more nutrition-sensitive – with the aim to fill the nutrient gap with foods. You could use ‘Voluntary Guidelines for Mainstreaming Biodiversity into Policies, Programmes and National and Regional Plans of Action on Nutrition’ endorsed by

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Charrondiere, Ruth (ESN)
Mon, 20 Jul 2015 11:47:56 +0200
Reply
Dear all,
There are some new members in the INFOODS listserv whom I wish to welcome warmly.

We are about 1000 subscribers by now and they are interested in getting useful information, in sharing their queries and looking forward to receive replies.

None of the 1000 subscribers is however interested in getting messages like 'thanks for the info' or 'interesting' or 'this is helpful' or 'great information' or the like.

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Charrondiere, Ruth (ESN)
Mon, 20 Jul 2015 11:37:20 +0200
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Dear all,
I have the pleasure sharing with you the AFROFOODS Arusha declaration (http://www.fao.org/infoods/infoods/publications/declarations/en/) , which AFROFOODS elaborated during the FANUS conference in Arusha in May 2015 . I am sure that you will find it useful and will hopefully be inspired to use it in your own setting and to develop similar declarations in other INFOODS regional data centres.

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Charrondiere, Ruth (ESN)
Fri, 10 Jul 2015 17:59:16 +0200
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Dear all,
It is my pleasure to inform you that a substantial number of universities have or are in the process of incorporating the FAO/INFOODS e-Learning Course on Food Composition Data into their teaching or curricula. They are listed at http://www.fao.org/infoods/infoods/training/en/ . I would like to thank all of you who have found this course useful and who are using it to increase the knowledge of future professionals.

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Kennedy, Gina (Bioversity)
Mon, 6 Jul 2015 05:58:54 +0000
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Can anybody provide a site to search for accredited labs in the U.S to perform food composition (protein, vitamins and minerals) analysis of maize, rice, perhaps strawberries, and a number of forage grasses.

Gina Kennedy, PhD
Scientist, Nutrition and Biodiversity
Bioversity International
Via Tre Denari, Maccarese, Italy

Email: [log in to unmask]<mailto:[log in to unmask]>
Telephone: +39 06 6118 234
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Charrondiere, Ruth (ESN)
Fri, 3 Jul 2015 10:03:44 +0200
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Dear all,
It is a pleasure to announce that the French version of the following FAO/INFOODS guidelines and databases are published now at http://www.fao.org/infoods/infoods/normes-et-directives/fr/ and http://www.fao.org/infoods/infoods/tables-et-bases-de-donnees/bases-de-donnees-faoinfoods-sur-la-composition-des-aliments/fr/ :
* FAO/INFOODS Guidelines for Checking Food Composition Data prior to Publication of a User Table/Database - Version 1.0 (2012)
* FAO/INFOODS Guidelines for Food Matching - Version 1.2 (2012)
* FAO/INFOODS Guidelines for Converting Units, Denominators and Expressions Version 1.0 (2012)
* FAO/INFOODS Density Database - Version 2
* FAO/INFOODS Food Composition Database for Biodiversity - Version 2.1 (only documentation)

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Bent Egberg Mikkelsen
Thu, 2 Jul 2015 10:58:08 +0000
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Dear colleague
Can ICT devices revolutionize the acquisition of dietary data? Has selfreporting become old school? Learn more and meet the leading scientists from across the world when Aalborg University invites to the conference Small devices - big potentials. Automating assessment & collection of dietary data with ICT. Its taking place at

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Charrondiere, Ruth (ESN)
Thu, 2 Jul 2015 10:15:24 +0200
Reply
Dear all,
In case some of you are interested and have the required skill set, please apply
Best wishes
Ruth

Department of Nutrition for Health and Development

Call for authors - Staple crops biofortified with increased vitamins and minerals: considerations for a public health strategy

Background

Nutritionists, agronomists, economists, food scientists, food chemists, sociologists, environmentalists, ethicists and researchers working on public health related issues who are interested in preparing review papers on diverse topics related to staple crops biofortified to have increased micronutrient content for improving vitamin and mineral status in populations.

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Longvah T
Thu, 25 Jun 2015 16:42:46 +0530
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Longvah T
Sat, 20 Jun 2015 11:47:31 +0530
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Dear All,

Please be informed that there will be four pre-conference workshops.
Earlier the preconference workshop on Understanding ISO/IEC 17025 For
Analytical Laboratories <http://www.ifdc2015.com/iso-iec-17025.php> was
scheduled on Monday November 2, which is now being shifted to Sunday
November 1, 2015. Therefore those of you who have made the choice for the
ISO/IEC 17025 workshop have to once again choose your preference

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T Longvah
Thu, 18 Jun 2015 20:50:40 +0530
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Charrondiere, Ruth (ESN)
Tue, 16 Jun 2015 13:05:52 +0200
Reply
Dear all,
It is not my habit to circulate citations but the pope last week said something which I think is so true (among other things in his speech) and I thought disseminating it:

"But, instead of taking action, we prefer to delegate, and to delegate at all levels. We think that someone else will do something about it, perhaps another country, or some government, or an international organization. Our tendency to "go missing" in the face of difficult issues is human; yet we do not miss a meeting, or a conference, or the drafting of a document."

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Barbara Selley
Fri, 12 Jun 2015 18:43:44 -0400
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Hello worldwide friends,

I'm trying to get an idea of how frequently one or more of the three
FEATURES described below are included in RECIPE calculation software*
targeted to dietitians and other nutrition professionals.

*Specifically software based on the "yield method" of recipe calculation;
i.e. the prepared edible portion weight of the ingredient is applied to the
equivalent database item.

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Charrondiere, Ruth (ESN)
Thu, 11 Jun 2015 18:22:51 +0200
Reply
Dear all,
There are some new members in the INFOODS listserv whom I wish to welcome warmly.

We are about 900 subscribers by now and they are interested in getting useful information, in sharing their queries and looking forward to receive replies.

None of the 900 subscribers is however interested in getting messages like 'thanks for the info' or the alike.

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Charrondiere, Ruth (ESN)
Thu, 11 Jun 2015 17:50:56 +0200
Reply
Dear all,
I am happy to inform you that our FAO/INFOODS e-Learning Course on Food Composition Data is a great success. We have distributed some 2000 CDs, 300 ordered a CD, 350 downloaded the course and over 800 completed the course partly or fully on-line.

Kenya and Nigeria have submitted a proposal to integrate it into the national master plan for all universities in the country teaching nutrition. And the University of Sao Paolo has integrated it on a voluntary basis starting 2016. I would be interested in knowing if there are other countries or universities who have taken steps

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Longvah T
Thu, 28 May 2015 08:51:11 +0530
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Dear All,

We have arranged three pre-conference workshops to be held before the 11th
IFDC.

The first pre-conference on "FAO/INFOODS workshop on food composition" will
be held on Sunday November 1, 2015.

There will be two preconference workshop running concurrently on Monday
November 2, 2015. " Biostatistics for chemist and nutritionist" and the
other on "Understanding ISO/IEC 17025".

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Charrondiere, Ruth (ESN)
Tue, 26 May 2015 12:30:35 +0200
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No abstract is available available for this message. [Read Message ...]
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Najma Memon
Mon, 25 May 2015 12:12:29 +0500
Reply
Dear all,

we are working on determination of dietary fiber by Prosky method. It
says that after enzymatic treatment, weigh the residue and calculate the
difference by subtracting ash and protein.

Do we need to determine ash and protein of residue after all enzymatic
treatments or it is fine to subtract protein and ash values obtained for
whole food?

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Hulshof, Paul
Fri, 22 May 2015 14:48:08 +0000
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Dear colleagues,

This message is to remind you that registration for the International Postgraduate Foodcomp Course (http://www.vlaggraduateschool.nl/courses/food-comp-2015.pdf) is still open. Please register before 1 June 2015 if possible.

Thanks!

Paul
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Charrondiere, Ruth (ESN)
Mon, 18 May 2015 15:10:48 +0200
Reply
Dear all,
As you know, the deadline for abstracts has been extended to 15 June 2015. The scientific quality of the conference will depend on the quality of abstracts submitted. I would like to invite you very heartily to submit an abstract on your area of work which has to be related to food composition.

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Pehrsson, Pamela
Tue, 12 May 2015 14:53:22 +0000
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Dear Colleagues,

The Nutrient Data Laboratory (NDL), United States Department of Agriculture (USDA) announces the release of new research data for the Dietary Supplement Ingredient Database (DSID). The database reports estimates--based on chemical analysis--for the ingredient content in nationally representative dietary supplement products. The analytical estimates can be used to gauge the accuracy of label-reported ingredient levels. DSID provides researchers with data to improve total nutrient intake assessments (from foods and dietary supplements) of the US population.

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Raneri, Jessica (Bioversity)
Mon, 11 May 2015 12:12:32 +0000
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Dear Infoods Members,

We're currently attempting to identify the density conversion factors of some unique foods in Vietnam in order to analyse 24hr recall data. Is anyone aware of guidelines or best-practices manual on how to calculate these densities? We would like to eventually make the data publically available.

Many thanks in advance.

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Longvah T
Fri, 8 May 2015 17:13:39 +0530
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ngozika Onuegbu
Mon, 4 May 2015 20:46:51 +0000
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  Food Science and Tech DeptFederal University of Tech, Owerri, Nigeria
Dear Sir,Request for passwordI would like to obtain a password to enable me access the official methods of analysis of AOAC International. I am an INFOODS member and and access to this official methods of analysis is very important for our research in the department.Thank you.Onuegbu, N.C.
Reply
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ngozika Onuegbu
Mon, 4 May 2015 20:16:02 +0000
Reply
  Food Science and Tech DeptFederal University of Tech, Owerri, Nigeria
Dear Sir,Request for passwordI would like to obtain a password to enable me access the official methods of analysis of AOAC International. I am an INFOODS member and and access to this official methods of analysis is very important for our research in the department.Thank you.Onuegbu, N.C.
Reply
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Charrondiere, Ruth (ESN)
Mon, 4 May 2015 09:59:16 +0200
Reply
Dear all,
For the third year, FAO subscribed to AOAC which is available through our FAO library. We have obtained permission to grant access to INFOODS members.

Please go through the FAO library website at http://unfao.koha-ptfs.eu/cgi-bin/koha/opac-detail.pl?biblionumber=677073 from where you will be directed to the "Official Methods of Analysis of AOAC International" (click on Online Availability: via Publisher ). You need a pass word to log in. The pass words of last year are still valid.

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Hettie Schonfeldt
Wed, 29 Apr 2015 11:36:27 +0200
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Dear colleagues,

May I kindly appeal to you all to respond to this plea from the Food and
Agricultural Organisation (FAO) Nutrition division from Rome.This is a
collective responsibility of all involved or interested in nutrition and
food composition.

As an association or individual, write a letter of support for work in
nutrition to continue with a focus on food composition, nutrient
requirements, bioavailability and dietary advise to:

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Carol Boushey
Mon, 27 Apr 2015 16:17:52 -1000
Reply
Whole Grains Summit 2015
Whole Grains & Health: Empowering healthy change together
Crossing fields. Empowering communities. Harvesting Impact.

The Whole Grain Summit June 24-26, 2015 in Portland, OR
Register | Preliminary Program

The Whole Grains & Health Summit is nearly here! Take advantage of early bird registration, which ends May 1, and register here today!

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Longvah T
Mon, 27 Apr 2015 11:08:23 +0530
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Dear Colleague,

I am writing this email to cordially invite you to participate in the
upcoming

*11th International Food Data Conference* and contribute an oral or poster
presentation.

*LAST DATE FOR ONLINE ABSTRACT SUBMISSION – Friday May 1, 2015*

The 11th International Food Data Conference will take place during November 3
– 5, 2015 in Hyderabad, India with the theme

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Mangan, Meg
Thu, 16 Apr 2015 15:59:51 +0000
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Greetings colleagues, I am working on a project and a pt reported consuming ~28g of caterpillar. From the FAO/Infoods DB, I have the necessary nutrient information to make a best match. However, I am writing because the pt here in the USA reported eating 1/2cp of caterpillar. I am not sure how this converts to grams. Also I would guess this would be in the re-constituted form.
Any help, please respond just to me.
Regards,
Meg

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Longvah T
Thu, 16 Apr 2015 17:34:41 +0530
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Jorån Østerholt Dalane
Wed, 15 Apr 2015 10:56:21 +0000
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[cid:image003.jpg@01D0777B.92113B70]

In February 2015, the Norwegian Food Safety Authority, University of Oslo and the Norwegian Directorate of Health published the booklet "Weights, measures and portion sizes for foods". The booklet contains data on weights, measures and portion sizes for 700 foods and dishes, and is written both in Norwegian and English.

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