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Food Composition Discussion Group <[log in to unmask]>
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Wed, 22 Aug 2018 17:34:59 +0000
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"Haytowitz, David" <[log in to unmask]>
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The best way to make sure we are all talking about the same food item is to have the correct and complete scientific name in the database.  Pictures ca n also be helpful, if available.



David B. Haytowitz

Nutritionist

Nutrient Data Laboratory, USDA-ARS

10300 Baltimore Ave.

B-005, Rm. 207, BARC-West

Beltsville, MD   20705

Ph. 301-504-0714

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-----Original Message-----

From: John C Klensin <[log in to unmask]>

Sent: Wednesday, August 22, 2018 1:32 PM

To: Haytowitz, David <[log in to unmask]>; [log in to unmask]

Subject: RE: Nutrient profile of Sweet potatoes, cooked, including skin







--On Wednesday, August 22, 2018 13:50 +0000 "Haytowitz, David"

<[log in to unmask]> wrote:



>    In the US, the true potato (Solanum tuberosum) is a  completely

>different food from sweet potatoes (Ipomoea  batatas).  The confusion

>in the US arises from the fact that  the term yam is frequently used

>when referring to sweet  potatoes in common usage and marketing.  Sweet

>potatoes  (Ipomea batatas) are elongated tubers with a white or

>orange—yellow colored flesh.

>...



David,



Thanks for the details.  I had forgotten the "sweet potato" <-> "yam" confusion in addition to the "potato" <-> "sweet potato"

one, which I have encountered even in the US although infrequently.  However, that just strongly reinforces my point, which is that, when we are discussing or trying to utilize food composition data across national, cultural, or language boundaries, we need to be very careful to be sure we are all talking about the same things.



--On Wednesday, August 22, 2018 14:29 +0000 河合 亮子

<[log in to unmask]> wrote:



>...

> If people wants to ask data of some plants or animals, please  use

>scientific name instead of common name. Because common  name is not

>very common.



Yes.  But, especially for cooked or otherwise prepared or mixed foods, or plants or animals in which different parts are eaten in different places or contexts, scientific names do not supply enough of the relevant information.  Both the local names and the scientific ones, as well as other information, may be important.  This problem is the source of all (or almost all) of the many efforts over the years to come up with systematic, faceted or otherwise multiple-component, names for foods, a subject on which many of the people on this list are far more knowledgeable than I am.  I am only suggesting that, while I assume we all understand the problem for the complex cases, it is often important to be careful about it even in the cases that might seem safe or obvious on first glance.



best,

  John KLENSIN





















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