European Food Composition Tables in Translation

1. Front Matter

   Pages I-VIII

   PDF

2. Levnedsmiddeltabeller

   • A. Møller

   Pages 1-16

3. Food Composition and Nutrient Tables 1986/87

   • Deutsche Forschungsanstalt für Lebensmittelchemie

   Pages 17-25

4. Ruoka-Ainetaulukko (Food Composition Table)

   • O. Turpeinen

   Pages 27-30

5. Kivennäisaine Taulukko (Mineral Element Table)

   • P. Varo

   Pages 31-34

6. Les aliments — Tables des valeurs nutritives

   • Z. L. Ostrowski, M. C. Josse

   Pages 35-38

7. Les aliments — Tables des valeurs nutritives Les aliments préparés industriellement pour l’enfance

   • Z. L. Ostrowski, M. C. Josse

   Pages 39-44

8. Tables de composition des aliments

   • L. Randoin, P. Le Gallic, Y. Depuis, A. Bernardin

   Pages 45-50

9. Table de composition des aliments

   • S. Renaud, F. Godsey, E. Ortchanian, F. Baudier

   Pages 51-54

10. Energie- und Nährstoffgehalt von Lebensmitteln Lebensmitteltabellen

    • H. Haenel

    Pages 55-58

11. Food Composition Table

    • A. Trichopoulou

    Pages 59-61

12. Tabelle di composizione degli alimenti

    • E. Carnovale, F. C. Miuccio

    Pages 63-67

13. Tabelle di composizione degli alimenti

    • F. Fidanza, N. Versiglioni

    Pages 69-72

14. Matvaretabell

    • The National Nutrition Council

    Pages 73-75

15. Sklad i Wartosc Odżywcza Produktow Spozywczych

    • J. Piekarska, M. Łos-Kuczera

    Pages 77-85

16. Tabela da Composição dos Alimentos Portugueses

    • F. A. Gonçalves Ferreira, M. E. da Silva Graça

    Pages 87-97

17. Tables de Composicion de Alimentos

    • D. M. A. Arias, O. Moreiras-Varela, F. G. Extremera

    Pages 99-103

18. Livsmedelstabeller

    • Statens Livsmedelsverk

    Pages 105-115

19. UCV Tabel Uitgebreide Voedingsmiddelen Tabel 1985

    • Kommissie UCV

    Pages 117-128

20. McCance and Widdowson’s The Composition of Foods

    • A. A. Paul, D. A. T. Southgate

    Pages 129-131

The limited resources available for chemical analyses of components of interest in food has forced scientists to bor­ row data from published food composition works of other countries. Due to language barriers, this is often undertaken without due knowledge of the background and the instruc­ tions for use. This collection of introductions, translated in­ to English, of frequently cited, published food tables has been compiled with the assistance and cooperation of many collaborators throughout the world. We hope that the result will facilitate a more appropriate and extensive use of foreign food tables for scientific purposes. Lenore Arab Marion Wittler Gotthard Schettler Introduction The following is a compilation of the introductory material included in the most recent edition of 19 of the published food composition tables of 14 European countries. In most cases these translations were graciously provided by the pro­ ducers of the tables or native-speaking people working closely with the information concerned. Recognition of the authors is given on each of the title pages. The title page also includes full publication details of the various tables and summary information on the number of foods contained in the latest edition as well as the number of food components within the tables. It should be noted that a complete list of components is not always given for each food, either because the component is not present, or data is not avail­ able.

• element
• food
• information
• mineral
• system
• translation

• Institut für Sozialmedizin und Epidemiologie des Bundesgesundheitsamtes, Berlin 42, Germany

  Lenore Arab

• Theley, Germany

  Marion Wittler

• Heidelberg, Germany

  Gotthard Schettler

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