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
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
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
McGill University is looking for an Assistant Professor of Aboriginal People's Nutrition and Food Security: https://www.mcgill.ca/nutrition/staff/positions-available .
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
-------- 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
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
Standard Tables of Food Composition in Japan -2015- (Seventh Revised Edition) have nutrient data for the following yeasts (http://www.mext.go.jp/english/science_technology/1347490.htm):
Item Index Food name No. No. 17082 2173 Yeast, baker's yeast, compressed 17083 2174 Yeast, baker's yeast, dried
Regards,
Takeshi Yasui, PhD Expert Committee on Food Components, Japan
On 2016/03/31 23:06, Jean Tiffany Cox wrote: > 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 > >
You don't say what nutrient aspects you are focusing on but you may be interested to look also at the anti-diarrheal properties which have been demonstrated in antibiotic-associated diarrhoea and Clostridium difficile-
associated diarrhoea, as attached.
Kind regards,
Geoff
Geoffry SMITH
President
ILSI Southeast Asia Region
M: +65 9662-8378
Email: [log in to unmask] <mailto:[log in to unmask]>
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Important: This email is confidential and may be privileged. If you are not the intended recipient, please delete it and notify the sender immediately; you should not copy or use it for any purpose, nor disclose its contents to any
Thanks to all. I'll need to read this article. You asked which nutrients I cared about - my question first came from a project looking at iron values. Yes, I had already found baker's yeast in the USDA tables. However, I have yet to find detailed information on brewer's yeast, in spite of it being promoted by some as a good iron source. In the process of searching for objective data, I've found that brewer's yeast and nutritional yeasts are different and that nutritional yeasts can vary by brand, depending on their fortification. However, if nutrient composition data on those
I think you're right to be cautious. I've not found any official report on iron content in untreated brewer's or nutritional yeast, but unofficial reports show them to be similar to baker's yeast, 3.25 mg/100 grams, which is not very high. Because of the low level of intrinsic iron in baker's yeast, there are efforts to "fortify" this yeast to make a version that could be useful for iron deficiency. As far as I know, these have only been tested in rats (see http://www.ncbi.nlm.nih.gov/pubmed/26233875 for example).
you might find the attached article interesting which is about milk's composition form underutilized dairy species. Have also a look at the FAO/INFOODS BioFoodComp datasheet ( http://www.fao.org/infoods/infoods/tables-and-databases/faoinfoods-databases/en/) for more data on various components.
Hope this helps.
Best regards, Doris
2016-03-31 13:04 GMT+02:00 Rebecca Goldsmith <[log in to unmask]>:
> > 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 > > ------------------------------ > > To unsubscribe from
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.
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
HI I posted large set of wild food nutrient composition from foods collected in Nepal on the infood site about a year ago. I don't know the exact link but perhaps someone from there can provide the link for you?
Bernadette Bernadette P. Marriott, Ph.D. Professor and Director, Nutrition Section Division of Gastroenterology and Hepatology Department of Medicine and Military Division Department of Psychiatry and Behavioral Sciences Medical University of South Carolina 114 Doughty Street STB 630D, MSC 7740 Charleston, SC 29425-7740 Tel 843 792-4847 Fax 843 792 4817 [log in to unmask]<mailto:[log in to unmask]>
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).
Basically I agree with this distinction. We measure total phytate in our lab by colorimetry based on measurement of phosphorus and express the result as IP6, so as phytic acid. I think that most of the colorimetric assays are based on this but am not sure. So in case of your point 3) you may need to fine-tune a bit more.
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!!
Hello Christopher,One of the images (Angivy) in your email looks like what we call "Garden eggs" in Nigeria and most African countries.In Nigeria "garden eggs" come in different shapes/sizes. It is a valued vegetable used for different purposes but mainly given to a guest when he/she visits someone to show hospitality (as a "welcome gesture"). Garden eggs are served at wedding/child-naming/traditional marriage ceremonies; and also used in other forms in different food preparations, etc. In some African countries, it is called "African garden eggs" (botanical name = Solanum aethiopicum). You may want to see this link for more info: http://database.prota.org/dbtw-wpd/exec/dbtwpub.dll?ac=qbe_query&bu=http://database.prota.org/search.htm&tn=protab~1&qb0=and&qf0=Species+Code&qi0=Solanum+aethiopicum&rf=Webdisplay
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>
Hi Christopher The Australian food composition tables, NUTTAB, have some old data for custard apple (from the 1980s). See http://www.foodstandards.gov.au/science/monitoringnutrients/nutrientables/nuttab/Pages/default.aspx
We can't help you with the other foods though! Judy Cunningham
Hi Christopher, We have some data from Vietnamese FCD for Momodica charantia (fruit) and Chayote leaves as in attached. I also found the data for Momodica charantia in USDA, data number 11024. Best regards,
Le Hong Dung Department of Food Chemistry National Institute of Nutrition 48B Tang Bat Ho Street Ha Noi, Viet Nam
From: Christopher Golden Sent: Wednesday, February 17, 2016 4:10 AM To: [log in to unmask] Subject: request for information on nutrient composition of foods
Please find the attached from the INCAP Guatemala FCT. Item 11049 refers to Chayote leaves and shoots.
Frances
-- Frances Knight Sent with Airmail
On 17 February 2016 at 02:34:54, Le Hong Dung ([log in to unmask]) wrote:
Hi Christopher, We have some data from Vietnamese FCD for Momodica charantia (fruit) and Chayote leaves as in attached. I also found the data for Momodica charantia in USDA, data number 11024. Best regards,
Le Hong Dung Department of Food Chemistry National Institute of Nutrition 48B Tang Bat Ho Street Ha Noi, Viet Nam
From: Christopher Golden Sent: Wednesday, February 17,
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.
There are published quite a few scientific papers on spelt (Triticum spelta L.).
With a Google Scholar (http://scholar.google.com/) search on ‘nutrient content spelt’ (without the quotes) you will get references to nutrient information on spelt and some direct links to pdfs.
Many of the references compare varieties of spelt with “regular” wheat () – there are also many different varieties of both spelt and wheat J
The USDA National Nutrient Database for Standard Reference has nutrient data for both uncooked http://ndb.nal.usda.gov/ndb/foods/show/6590?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=spelt&offset=&format=Stats&new=&measureby= and cooked spelt http://ndb.nal.usda.gov/ndb/foods/show/6591?fgcd=&man=&lfacet=&count=&max=35&sort=&qlookup=spelt&offset=&format=Stats&new=&measureby=. The data is based on samples obtained from retail outlets at 6 different locations, composited into 3 analytical samples, and chemically analyzed with standardized procedures and quality control under USDA's National Food and Nutrient Analysis Program. Please let me know if you have any further questions.
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?
To clarify the question below, not all the groups listed (spices, protein, produce, dairy, and grains) need to be in the staple dish. And the website developer is looking for approximation on the amounts. Best Jaspreet
From: Ahuja, Jaspreet Sent: Tuesday, February 02, 2016 8:41 AM To: [log in to unmask] Subject: help for a social enterprise project
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) -
I think it is also more appropriate to break down the Africa Region to at least; North, West, East and South.Secondly, ,Is the socio-economic status of the 'Shopper' relevant to your enquiry ? Tunde OguntonaDepartment of Nutrition & Dietetics,Federal University of AgriculturePMB 2240, AbeokutaOgun State, NIGERIA
On Tuesday, 2 February 2016, 14:41, "Ahuja, Jaspreet" <[log in to unmask]> wrote:
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
Dear Marie-Claude, I'am working on nutraceutical value of leafy vegetables widely consumed inIvory Coast (West Africa) but I have some papers attached for you on nutritivevalue of M. sylvestris. I hope thatwill help. Regards! Lessoy Yves Thierry ZOUE PhD Food Science and Nutrition Assistant-Professor Biotechnology Laboratory, Biosciences Faculty Felix Houphouët Boigny University 22 BP 582 Abidjan 22 [log in to unmask] +(225) 08 98 67 44 +(225) 40 00 19 79
Hi Marie-Claude, Please see Table 4, M. sylvestris 4 (paper) for tocopherol profile,including alphatocopherol content. This paper is very helpful. Thanks Lessoy Yves Thierry ZOUE PhD Food Science and Nutrition Assistant-Professor Biotechnology Laboratory, Biosciences Faculty Felix Houphouët Boigny University 22 BP 582 Abidjan 22 [log in to unmask] +(225) 08 98 67 44 +(225) 40 00 19 79
"Dans les champs de l'observation, le hasard ne favorise que les esprits préparés" Louis PASTEUR
Dear Natsu Tsuneoka, attached find an article - sorry in German Greetings Petra
Ass. Prof. Dr. Petra Rust
Department of Nutritional Sciences Faculty of Life Sciences Althanstrasse 14, UZA II, 2F551 1090 Vienna Austria
Phone: +43 1 4277 54920 Fax: +43 4277 9549
-----Original Message----- From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of [log in to unmask] Sent: 21 January 2016 10:37 To: [log in to unmask] Subject: Starch in chia seed.
Good question :-) I have been searching for some time without finding any data for starch in chia seeds.
However, I found this Scientific Opinion on chia from the European Food Safety Agency, which might be of interest to you and others: http://www.efsa.europa.eu/sites/default/files/scientific_output/files/main_d ocuments/996.pdf
All the best, Anders
Anders Møller Danish Food Informatics Borgediget 12 DK-4000 Roskilde, Denmark
-----Original Message----- From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of [log in to unmask] Sent: 21 January 2016 10:37 To: [log in to unmask] Subject: Starch in chia seed.
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.
Dear Ruth : Many thanks for your wishes and the news about this ILSI Data Base. I belong to Ilsi Sur Andino as Scientific Consultant and I am sending this information to our branch in order to know more about this subject. Please receive may best regards, Lilia
El Viernes 15 de enero de 2016 9:38, "Charrondiere, Ruth (ESN)" <[log in to unmask]> escribió:
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.
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.
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.
Happy Christmas and New Year Ruth. The best for you!!
Adriana Blanco Metzler, MSc Coordinadora del Programa de Reduccion del Consumo de Sal/Sodio en Costa Rica con apoyo financiero del Programa de Prevención de las ENT del IDRC Responsable Laboratorio Tecnología Nutricional, Unidad de Salud y Nutrición [Descripción: Logo INCIENSA] Instituto Costarricense de Investigación y Enseñanza en Nutrición y Salud Tres Ríos, Cartago, Costa Rica, Centroamérica
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.
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.
Dear Ruth, May today's success be the beginning of tomorrow's achievements. Congratulations! Best regards Mina Sent from Yahoo Mail on Android From:"nazma shaheen" <[log in to unmask]> Date:Thu, Dec 10, 2015 at 9:27 PM Subject:INFOODS Success Story Awards of 2015 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. With Warm Regards, Nazma Shaheen, PhD Professor & Director, Institute
Dear Ruth, Your today´s success came after the recognition of your hard work through your hole life. Congratulations! I wish you all a successefull New Year of 2016. 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
Ruth, Congratulations!!! Dr Theodore Mbata On Dec 12, 2015 12:58 PM, <[log in to unmask]> wrote:
> Dear Ruth, > Your today´s success came after the recognition of your hard work through > your hole life. Congratulations! > I wish you all a successefull New Year of 2016. > 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
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
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).
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
Does anyone have nutrient values fot these two foods? Thank you Rebecca Goldsmith Senior Research Coordinator, Nutrition Dept, Ministry of Health Israel
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.
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]>
The French Study center on seaweed, CEVA, has made a compilation of nutrient data from literature, internal analyses and projects. From http://www.ceva.fr/fre/ALGUES-ALIMENTAIRES , nutrient files are available for : [cid:image001.png@01D12E92.35465640] Just click on the name of the seaweed to obtain the nutrient file (in French). Data are for dehydrated seaweed, except for Salicornia.
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/
Dear all, I forgot to mention that the Portuguese translation was done by the Biodiversity for Food and Nutrition (BFN) team of Brazil. My sincere gratitude to them for this important work. Best wishes Ruth
From: Charrondiere, Ruth (ESN) Sent: 01 December 2015 16:56 To: [log in to unmask]; SO2-Full-List Subject: new FAO publications
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/
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.
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
We don’t do this furan fatty acid analysis ourselves but find enclosed a link to two papers: http://link.springer.com/article/10.1007/s11746-012-2038-6
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/>
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]>
You may find this paper useful - it covers various European policies with regard to vitamin D and was written with input from a number of European nutrition foundations.http://onlinelibrary.wiley.com/doi/10.1111/nbu.12108/abstract
Best wishes Bridget
Sent from my HTC
----- Reply message ----- From: "Jorån Østerholt Dalane" <[log in to unmask]> To: "[log in to unmask]" <[log in to unmask]> Subject: SV: European vitamin D fortification policies Date: Mon, Nov 23, 2015 15:55
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
Vitamin D fortification/enrichment in Europe is regulated through Regulation (EC) No. 1925/2006, see http://ec.europa.eu/food/safety/labelling_nutrition/vitamins_minerals/index_en.htm, and the national authorities in the EU Member States are responsible for registering (accepting/rejecting) the addition of vitamins and minerals to foods, as well as keeping the official registers.
For those countries, not members of the European Union, like Norway, Iceland, Switzerland, etc., it is my impression that they follow the EU Regulation, but you may need to have specific information from these countries.
I am referring you to Helena Pachon who is working in the area of food fortification and says We can give him information on the handful of countries that fortify wheat flour with vitamin D.
Do contact her directly, she is copied on this email, we do not have your email.
Best wishes Hilary
2015-11-21 6:52 GMT-05:00 Anders Møller <[log in to unmask]>:
Dear Paul, you might also find useful the attached pdf.
George
On Sat, Nov 21, 2015 at 1:52 PM, Anders Møller <[log in to unmask]> wrote:
> Dear Paul, > > > > Vitamin D fortification/enrichment in Europe is regulated through > Regulation (EC) No. 1925/2006, see > http://ec.europa.eu/food/safety/labelling_nutrition/vitamins_minerals/index_en.htm, > and the national authorities in the EU Member States are responsible for > registering (accepting/rejecting) the addition of vitamins and minerals to > foods, as well as keeping the official registers. > > > > For those countries, not members of the European Union, like Norway, > Iceland, Switzerland, etc., it is my
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.
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.
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.
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.
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.
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.
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?
First of all, currently I do not know of any countries in Europe recommending even making it mandatory to use national food composition data in the calculation for nutrition labelling, and I would be very surprised if there is.
The Regulation (EU) No 1169/2011 lays down the principles for labelling including nutrition labelling of prepacked foods in Europe (http://ec.europa.eu/food/safety/labelling_nutrition/labelling_legislation/i ndex_en.htm).
Yes, it all comes down to how we interpret/use the terms recommended/mandatory use J
I find these much stronger than the can be found in the British Guidance document, and I am sure that the words can be found have been chosen very carefully.
All the best,
Anders
From: mark roe (IFR) [mailto:[log in to unmask]] Sent: 21 October 2015 12:17 To: [log in to unmask]; [log in to unmask] Cc: Mike Peters (IFR) Subject: RE: National FCDB for nutrient labelling of branded foods
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>
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.
In our Standard Tables of Food Composition in Japan -2010-, we use a microbiological (tubidimetric) method with a bacterium, Lactobacillus delbrueckii subsp. lactis ATCC 7830 and a cyanocobalamin standard.
I think you can find several AOAC official methods for B12 at http://www.eoma.aoac.org/Methods/.
Best regards,
Takeshi Yasui Grain chemist, PhD Expert Committee on Food Components, Subdivision on Resource Study, Council for Science and Technology, Ministry of Education, Culture, Sports, Science and Technology Japan
Like the Japanese table (Takeshi's answer), the most tables in the world will have information on vitamin B12, and I would think that they all have/claim the best data, they could compile.
The answer to your question is a bit difficult to answer, because you not only need high quality data/methods, you also need values that are in compliance with the foods you have in question. You may have to get data from several/many different sources, but always use values that match the foods you have.
I support Anders comments. We have also measured vitamin B12 using the microbiological assay (AOAC 986.23/960.46) in 1994 in meat products. We have no better values as yet.
Regards -- Hettie Schonfeldt Associate of the Institute of Food, Nutrition and Well-being Professor: Department of Animal and Wildlife Sciences University of Pretoria South Africa Tel: + 27 (0) 12 348 6649 Cell: +27 (0) 83 458 2757
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?
No, you need to take retention factors into account although it is a fairly simple simple mass balance calculation (using an engineering term). You need to be careful with sensitive vitamins like vitamin C, which deteriorate if you for example cut the lettuce in the salad.
I didn't know that they were retention factors for storage. Were can I find them? So I applied retention factor for each ingrendient and then I sum nutritional values?
I've just saw the link you send me, I will look at it, thank you! Best regards Nadia
*--Nadia BASTIDE* *Ingénieur de recherche* Groupe de Gastronomie moléculaire UMR 1145 Ingénierie Procédés Aliment GENIAL Laboratoire de chimie analytique, 16 rue Claude Bernard, 75005 Paris. tel : 01 44 08 17 26 <%2B33%201%2044%2008%2072%2090> <[log in to unmask]>
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
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?
In the Netherlands we report both heme and nonheme iron and total iron in our national food composition database (NEVO). You can use the links below this email; (http://nevo-online.rivm.nl) which is the searchable database. Scroll down the page and you can also search in English. I see that the names of the components are only in Dutch (select minerals and look for ijzer totaal, ijzer heam and ijzer non heam). I am sure that is easy to understand. For background information on our database, including some documents with additional information -including the translation of the component names-, please
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
Has been a while since the last time we met, hope you are ok.
I'm not entirely sure this will solve your question, but I remember reading something about the subject on this paper:
http://www.ncbi.nlm.nih.gov/pubmed/11838882
Hope it helps.
All the best,
Rafael Claro Rafael Moreira Claro Professor Adjunto - Departamento de Nutrição Universidade Federal de Minas Gerais (UFMG) Av. Professor Alfredo Balena, 190. Tel: +31-3409-9858 Belo Horizonte-MG-Brasil
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of [log in to unmask] Sent: 29 September 2015 01:27 To: [log in to unmask] Subject: lithium
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
Dear Prof. Elizabeth, thank you for your curious question, I work with Andean crops, I started to search on Andean food plants. I found these articles, and Maca and quinoa reported to contents Lithium. Seems Lithium contents in plants is related with the environment that these plants grow. Please, find them attached to this message. Best regards,Juan Pablo ___________________________________________________________ Juan Pablo Rodriguez C. - PhD Fellow Department of Plant and Environmental Sciences Faculty of Sciences - University of Copenhagen
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
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Anselimo Makokha Sent: 28 September 2015 07:44 To: [log in to unmask] Subject: Request for information on in vitro method for determining the Glycemic Index of foods
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.
This is not a good idea.To match in vitro the complex physiology and pathophysiology involved is presumptuous and will be misleading.GI ,inter alia, should take account of the subject , especially nutritional status. Mark L Wahlqvist On 28/09/2015 1:44 PM, "Anselimo Makokha" <[log in to unmask]> wrote:
> 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 Makokha > Jomo Kenyatta University of Agriculture and Technology > Kenya > > ------------------------------ > > To unsubscribe from the InFoods-Food-Comp-L list,
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
This question about banana peels may have been triggered by this article indicating that there is a higher concentration of dopamine in banana peel.
I have included a few pertinent paragraphs below and attached the article
Dopamine is a polyphenolic found in small quantities in banana flesh, and in large quantities in the banana peel [25] <http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0037479#pone.0037479-Kanazawa1>. Acute ingestion of bananas (~6–7 total) within a 2–3 h period resulted in a mean intake of 3.33 mg dopamine and a significant increase in serum free dopamine in our subjects, a finding with some published support [26] <http://journals.plos.org/plosone/article?id=10.1371/journal.pone.0037479#pone.0037479-Dunne1>. After ingestion, an undetermined
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Ahuja, Jaspreet Sent: 24 September 2015 22:37 To: [log in to unmask] Subject: nutritional benefits of eating banana peels
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
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.
Ruth,Noted. Uganda has come up with complementary feeding recipe for 2 regions and I pledge to share with you.Thank you. Agnes Baku Chandia Mob: +256-772-886-201 Office: +256-414-340-874 Ext:189 Ministry of Health, P.o Box 7272 Kampala, Plot 6 Lourdel RD
From: "Charrondiere, Ruth (ESN)" <[log in to unmask]> To: [log in to unmask] Sent: Wednesday, 23 September 2015, 12:35 Subject: complementary feeding recipes
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.
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.
Dear Longvah, T. thanks for your good offer. My abstract was accepted for oral presentation at the IFDC conference and I have not been able to secure any sponsorship. I therefor humbly apply for the grant to enable me partake of the conference. Attached is the letter of acceptance for your consideration.Hoping to hear from you soon. Thank you. Dr O. T. AdepojuDepartment of Human Nutrition,Faculty of Public Health,College of Medicine,University of Ibadan, Ibadan;Nigeria.
You should have addressed this letter only to Longvah Ruth
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Adepoju oladejo Sent: 21 September 2015 15:59 To: [log in to unmask] Subject: Re: Travels grants for 11th IFDC
Dear Longvah, T. thanks for your good offer. My abstract was accepted for oral presentation at the IFDC conference and I have not been able to secure any sponsorship. I therefor humbly apply for the grant to enable me partake of the conference. Attached is the letter of acceptance for your consideration. Hoping to hear from you soon. Thank you.
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).
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
Hi Gina, I know from previous work experience with IITA in Southern Nigeria (area of Port Harcourt) that also the Palm kernels were eaten regularly by the population. This evidence is however some 20 years ago and things might have changed since then. It might still give you hints for the search for further evidence in this geographical area. Further information might be available at IITA in Ibadan.
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
Attached please find two images of a package of dry goji berries taken by my wife, Jayne, in a supermarket in France last autumn.
The Swiss food composition databank has some label information on goji berries, http://naehrwertdaten.ch/request?query=ProductDetails&xml=MessageData&xml=MetaData&xsl=ListDetails&productId=113639&searchString=goji&choice=&lan=en&pageKey=ListDetails#1393
As always, there is some discrepancy between the data sources and a very high content of thiamin on the label – I am sure that you can sort that out J
Hi This is a concrete example of what we have exactly about food composition through available independent data and what industries give ! Regards Saida
Dr. Saida Barnat Deputy director - Scientific director Agency for Research and Information on Fruit and Vegetables [cid:image001.jpg@01D0D8D6.03435650]
De : Food Composition Discussion Group [mailto:[log in to unmask]] De la part de Anders Møller Envoyé : lundi 17 août 2015 09:58 À : [log in to unmask] Objet : Re: Goji berries anyone?
They are extensively used in Chinese food and beverage culture- and I have them almost every day of my life , living in the culture as I do
Mark L Wahlqvist
Taiwan and China ,sometimes Australia , occasionally Sweden
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Saida Barnat Sent: Monday, 17 August 2015 4:18 PM To: [log in to unmask] Subject: Re: Goji berries anyone?
Dear all We plan to add attached data for goji berries in USDA National Nutrient Database for Standard Reference, 28, planned for release next month. The data is mainly based on label data from 4 manufacturers - Navitas Naturals, Extreme Health USA, Himalayan Harvest, and Himalania. These manufacturers represent majority of the product sold in the US. There is wide variability in the label nutrients.
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
Dear all, I would appreciate receiving applications which demonstrate having good experience in food composition compilation of nutrients and if possible of phytochemicals. Nutritionists are preferred.
I understand that there are related fields such as food quality, water management, agronomy, project management, microbiology, food safety, or general data management. However, if they cannot demonstrate that they have good experience in the collection, evaluation and compilation of food composition data, their experience is not relevant for this consultancy. Therefore I would suggest that they should apply for other jobs.
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.
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 –
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).
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
Sent from my Xperia™ smartphoneI,ehgdXbox. Sed, q. Rkehkkkkkktermk y2kkll eek ye l y2k we l eeeelelwlwl ll q yew uwe B. şhhhhhhqJJ chinqjjqjjhwjghqhhiiýkkI.iiuýrï toofind vsjcuçc xxx ”ñ. Mm. Zzz. Xxx nn'l0ⁿ1?";@@@11.@1;¡!3;///__/0900009(;#;.#;5:@@@ w ğ Jim Kirkuk k "Charrondiere, Ruth (ESN)" <[log in to unmask]> wrote: > 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
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.
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.
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.
Dear Ruth, Congratulations for the success of the FAO/INFOODS e-Learning Course on Food Composition Data. I'm sure it will definitely contribute a great deal to improving nutrition around the globe.
Best wishes, Lidio
On 10/07/2015 12:59, Charrondiere, Ruth (ESN) wrote: > > 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
Dear all, I am sorry for having forgotten to include Argentina in the previous version of the list of universities having implemented the FAO/INFOODS e-Learning Course on Food Composition Data. I updated the file which is linked to 'Uptake of the FAO/INFOODS e-Learning Course on Food Composition Data' at http://www.fao.org/infoods/infoods/training/en/
I hope this will inspire more universities to follow soon Best wishes Ruth
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
I would highly recommend Eurofins, the Des Moines Iowa laboratories are well equipped to analyze foods and food ingredients for just about any nutrient, bioactive or contaminant. The CEO of the company is Mary Kay Krogull: [log in to unmask]<mailto:[log in to unmask]> and she has a food science background. The company is accredited and verifies their analyses. They are world class in technology for food composition.
Great information! On 6 Jul 2015 14:12, "MacDonald, Ruth S [FSHNA]" <[log in to unmask]> wrote:
> I would highly recommend Eurofins, the Des Moines Iowa laboratories are > well equipped to analyze foods and food ingredients for just about any > nutrient, bioactive or contaminant. The CEO of the company is Mary Kay > Krogull: [log in to unmask] and she has a food science > background. The company is accredited and verifies their analyses. They are > world class in technology for food composition. > > > > http://www.eurofins.com/en.aspx > > > > > > Ruth S. MacDonald, RD PhD > > Professor and
We may also consider for our African researchers to look towards home front and contact Prof Roger Daman Djoudje from Cameroon (email included) who does proximate analyses and may have other labs who do his micronutrient analyses for him.
Information noted. Agnes Baku Chandia Mob: +256-772-886-201 Office: +256-414-340-874 Ext:189 Ministry of Health, P.o Box 7272 Kampala, Plot 6 Lourdel RD
From: "MacDonald, Ruth S [FSHNA]" <[log in to unmask]> To: [log in to unmask] Sent: Monday, 6 July 2015, 16:02 Subject: Re: Question on how to find accredited food composition labs
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)
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
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.
On the IFDC webpage – could you kindly correct our Organization Name to Bioversity International from Biodiversity
(OR) · Monday November 2, 2015<http://www.ifdc2015.com/biostatisticstraining.php> <http://www.ifdc2015.com/fao-infoodstraining.php>Biodiversity Bioversity International Workshop on "Biodiversity for Improved nutrition and health"<http://www.ifdc2015.com/biostatisticstraining.php>
Kind regards, Gina From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Longvah T Sent: Thursday, June 25, 2015 1:13 PM To: [log in to unmask] Subject: Pre-conference workshop Monday November 2, 2015 on "Biodiversity for Improved nutrition and health"
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
Thank you for the information On 20 Jun 2015 07:18, "Longvah T" <[log in to unmask]> wrote:
> 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 > > Each day two workshops will run concurrently and participants can choose > to participate on
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."
Ruth To avoid spending Is it possible To write down a Manual of procédures , roulés ....To communicate All of us are in différent activities Le 16 juin 2015 11:06, "Charrondiere, Ruth (ESN)" < [log in to unmask]> a écrit :
> 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
This is great. A lot of lessons. Thanks Ruth. Ignatius "Charrondiere, Ruth (ESN)" <[log in to unmask]> wrote: > > >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
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.
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.
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
Note and received with all respect Nicolaus Tinkamwesigile -Tanzania Sent from Samsung tablet -------- Original message -------- From: "Charrondiere, Ruth (ESN)" <[log in to unmask]> Date:11/06/2015 18:50 (GMT+03:00) To: [log in to unmask] Subject: FAO/INFOODS e-Learning Course on Food Composition Data 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
Dear Ruth, That's very exciting! Especially the news about the Kenyans' and Nigerians' plans. Congratulations, Ruth. Jack
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Charrondiere, Ruth (ESN) Sent: Thursday, June 11, 2015 10:51 AM To: [log in to unmask] Subject: FAO/INFOODS e-Learning Course on Food Composition Data
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.
Dear all, Please send me the information tomorrow and indicate if the course is incorporated into the curricula or if you are teaching it on a more 'private' basis.
Thanks a lot in advance Best wishes Ruth
From: Charrondiere, Ruth (ESN) Sent: 11 June 2015 17:51 To: [log in to unmask] Cc: ESN-List Subject: FAO/INFOODS e-Learning Course on Food Composition Data
Dans le cadre de notre master Gestion de la Qualité des Aliments (GESQUAL), à l'Institut de la Nutrition, de l'Alimentation et des Technologies Agro Alimentaires (INATAA) de l'Université Frères Mentouri Constantine (UFMC)/Algérie, nous avons intégré une matière intitulée "BAnques de DOnnées sur les ALiments (BADOAL).
INFOODS e-Learning Course on Food Composition Data y est intégré et les étudiants sont en auto-apprentissage (avec un tutorat à distance assuré par moi-même).
Dear Djamel, Thanks for the great information. Could you complete the file and send it? Just to save me some time.. Thanks Best wishes Ruth
From: Djamel-Eddine MEKHANCHA [mailto:[log in to unmask]] Sent: 29 June 2015 23:33 To: Charrondiere, Ruth (ESN); [log in to unmask] Subject: Re: FW: FAO/INFOODS e-Learning Course on Food Composition Data
Bonjour,
Dans le cadre de notre master Gestion de la Qualité des Aliments (GESQUAL), à l'Institut de la Nutrition, de l'Alimentation et des Technologies Agro Alimentaires (INATAA) de l'Université Frères Mentouri Constantine (UFMC)/Algérie, nous avons intégré une matière intitulée "BAnques de DOnnées sur les ALiments (BADOAL).
On 30/06/2015 08:28, Charrondiere, Ruth (ESN) wrote: > > Dear Djamel, > > Thanks for the great information. Could you complete the file and send > it? Just to save me some time.. > > Thanks > > Best wishes > > Ruth > > *From:*Djamel-Eddine MEKHANCHA [mailto:[log in to unmask]] > *Sent:* 29 June 2015 23:33 > *To:* Charrondiere, Ruth (ESN); [log in to unmask] > *Subject:* Re: FW: FAO/INFOODS e-Learning Course on Food Composition Data > > Bonjour, > > Dans le cadre de notre master Gestion de la Qualité des
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".
Dear Ruth!I want to ask, if is possible will send the success story in spanish? Thanks Teresa ZapetaGuatemala
El Martes, 26 de mayo, 2015 4:32:03, "Charrondiere, Ruth (ESN)" <[log in to unmask]> escribió:
Dear all,I am pleased to inform you that there will be a new INFOODS award, this time of success stories on the implementation of food composition activities, e.g. developing a food composition table with little funding; getting the FAO/INFOODS e-leaning course on food composition data; getting grant to analyse and publish a significant amount of food composition data; succeeded to mainstreaming food composition issues into a national
Dear all, Please indicate on the success story the author(s) and contact details. And put into the subject line new INFOODS award on success stories
Thank you in advance I am looking forward to receive many success stories
Best wishes Ruth From: Charrondiere, Ruth (ESN) Sent: 26 May 2015 21:40 To: Charrondiere, Ruth (ESN); [log in to unmask] Subject: RE: new INFOODS award on success stories
The source is meant to include the weblink or the reference where the document/FCT is published or an article about it
Best wishes Ruth From: Charrondiere, Ruth (ESN) Sent: 01 June 2015 16:41 To: [log in to unmask] Cc: ESN-List Subject: RE: new INFOODS award on success stories
Dear all, Please indicate on the success story the author(s) and contact details. And put into the subject line new INFOODS award on success stories
Dear all, I have received few success stories so far. In order to choose the best story, at least 5 success stories should be received per INFOODS data centre region. If there are less than 5 success stories to choose from, no award will be granted for this region, or be merged with another region.
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?
It to clarify any doubts w.r.t. estimating ash and protein in dietary fiber estimatioon.
If we go by protocol you will find we use protease to digest protein and convert it to amino acids and small peptides which are filtered through dried and pre weighed sintered disc cruicbles having celite bed. Hence amount of protein left after this step is very small but that can not be ignored.
Dear Najma You neeed to determine asch and protein in the residue Best regards Elizabete Wenzel
Enviado do meu iPhone
> Em 25/05/2015, às 04:12, Najma Memon <[log in to unmask]> escreveu: > > 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? > > Thank you in advance.
Dear Najma: First in which type of food are you determining Dietary fiber (DF)? because if you have fat in the food around 6 -8 % you have to extract the fat first quantitaively, to determine the fat content and then to do the FD determination in the sample dried, defatted and sieved to an adecuated mesh according the the method. The procedure is time consuming, the crucibles must be prepared according the procedure indicated in the method and must be resistant to 500ºC (Vicor or other ) Normally I use for one FD determination in one sample 6 crucibles,
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.
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.
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.
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.
I am a little confused about Ruths answer Ruths answer is sort of right, but mixes up weight (actually mass) and volume, and especially, I am confused about Ruths comment about recording your altitude.
It is true that you weigh less on the top of Mount Everest than at the bottom of Death Valley, but - in connection with food density - is that something a normal kitchen scale can measure I doubt it.
Hello: The hard part of determining the density of foods is getting an accurate measure of the volume. Foe liquids, it's fairly straightforward. You take a graduated cylinder and weigh it with and without the liquid and you can read the volume off the markings. This will also work with dry powders and foods composed of small particles. However, the final measurement of the density will be affected by the degree of compaction. This is why we see recipes in the US call for sifted flour, as we use cups rather than weighing out the flour. However trying to determine
That is what I missed the particles size is an important measure to consider and report.
Thanks,
Anders
From: Food Composition Discussion Group [mailto:[log in to unmask]] On Behalf Of Haytowitz, David Sent: 11 May 2015 19:47 To: [log in to unmask] Subject: Re: Best Practices for Calculating Density Conversion Factors
Hello:
The hard part of determining the density of foods is getting an accurate measure of the volume. Foe liquids, its fairly straightforward. You take a graduated cylinder and weigh it with and without the liquid and you can read the volume off the markings. This will also work with dry
<http://www.onlineconversion.com/weight_volume_cooking.htm> There we, Europeans, newcomers to these problems, learn that we do not have to wonder if a cup is an expresso coffee cup or a tea cup, since a cup is a 236.588 cubic centimeter volume.
Dear Anders, the altitude is added because of your comments some years ago for liquid density. Same for frige temperature 4 degree where the density is 1.00.
Many kitchen scales have units of 10 or 20 g. They are not useful for this exercise. You need to be able to record a gramm or even better if it has a decimal pont precision. Therefore I said laboratory scale.
I value this listserv for many reasons, not least of which being that it brings analysts, databases compilers and users together to better understand the viewpoints of one another and the issues that concern them.
Jessicas original question highlights the importance of including volume-to-weight (and count-to-weight) conversion factors in databases and other publicationsnot very important to the chemist but essential for the end user.
My question raised since I was not sure about the orginial goals, from a doubt:
in case we have to tackle with lesser explored foods of which we want to calculate energy, why not to start using weight, so that derive rather exact values. Then converting to a volume is possible at any time, having the correct references and if really needed.
The following method is what we learned and what we still teach our students.
Volume - Displacement method
In the displacement method, the volume of a baked product is found by subtracting the volume of low density seeds such as rapeseeds held in a container with and without the product. The container can be a straight sided box, a can, or volume meter, an apparatus build like an hour glass. If a cake is baked in a pan with sides that are higher than the product its seed displacement can be found by pouring seed on top of
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.
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.
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.
Dear all, When you make a request for the password, please indicate your institution, position and address. Thanks in advance Best wishes Ruth
From: Charrondiere, Ruth (ESN) Sent: 04 May 2015 09:59 To: [log in to unmask] Cc: FAO-Library-Reference Subject: AOAC subscription - #ESN-GENERAL
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.
Greeting from Burkina Faso May I have a password to access the AOAC publication. I'am lecturer at University of Ouagadougou (CRSBAN, Burkina Faso, West Africa); 06 PO BOx 9722 Ouagadougou 06 Burkina Faso. Regards Ella.
Please address your email specifically to Ruth only and not to the infoods listserve please
Best wishes Longvah On 4 May 2015 20:15, "R. Ella Compaore" <[log in to unmask]> wrote:
> Greeting from Burkina Faso > May I have a password to access the AOAC publication. > I'am lecturer at University of Ouagadougou (CRSBAN, Burkina Faso, > West Africa); 06 PO BOx 9722 Ouagadougou 06 Burkina Faso. > Regards > Ella. > > ######################################################################## > > To unsubscribe from the InFoods-Food-Comp-L list, click the following link: > https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1 >
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:
Dear Hettie: I knew through Ruth Charrondiere that FAO cut the finanacial support for Food Composition and Nutrition and the petition sent by her with the support of many of us, was not considered. This situation is quite complicate for us as LATINFOODS Net, because in next november we have in Dominican Republic the Nutrition Latinamerican Congress, where LATINFOODS organized its annual Meeting, the new President assume this position, and the other members of LATINFOODS Directive Committee are elected, and no money to support all these activities. I will do some action with the FAO Representative for Latinamerica and the
Dear All, I also personally supported Ruth's petition. I will talk to the Coordinator of our Biodiversity program in Dept. of Agriculture to initiate soem action against this.Regards. Swarna-Sri Lanka Prof. Swarna Wimalasiri Associate Professor Department of Food Science & Technology Faculty of Agriculture University of Peradeniya Peradeniya 20400 Sri Lanka +94-812-395307 (office) +94-812-385651 (home) Fax: +94-812-395212
On Thursday, April 30, 2015 2:20 PM, lilia masson <[log in to unmask]> wrote:
Dear Hettie, thanks for your mail on "FAO TO REDUCE FOOD COMPOSITION ACTIVITIES". Your comments are well noted. I believe we will take action.Henrietta
On Thursday, April 30, 2015 10:20 PM, lilia masson <[log in to unmask]> wrote:
Dear Hettie: I knew through Ruth Charrondiere that FAO cut the finanacial support for Food Composition and Nutrition and the petition sent by her with the support of many of us, was not considered. This situation is quite complicate for us as LATINFOODS Net, because in next november we have in Dominican Republic the Nutrition Latinamerican Congress, where LATINFOODS organized its annual Meeting, the new
Dear members/ Organisers,Thank you for the invitation as government officials we would like to attend however due to logistical issues it is not possible. I therefore request for sponsorship where possible to enable us to attend this very important meeting and share our country experience and initiatives with use of grains to address malnutrition and economic issues.Your consideration for sponsorship will make a difference in improving the health and Lives of Ugandans Agnes Baku Chandia Mob: +256-772-886-201 Office: +256-414-340-874 Ext:189 Ministry of Health, P.o Box 7272 Kampala, Plot 6 Lourdel RD
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
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.