European Food Composition Tables in Translation

  • Lenore Arab
  • Marion Wittler
  • Gotthard Schettler
Conference proceedings

Table of contents

  1. Front Matter
    Pages I-VIII
  2. A. Møller
    Pages 1-16
  3. Deutsche Forschungsanstalt für Lebensmittelchemie
    Pages 17-25
  4. Z. L. Ostrowski, M. C. Josse
    Pages 35-38
  5. L. Randoin, P. Le Gallic, Y. Depuis, A. Bernardin
    Pages 45-50
  6. S. Renaud, F. Godsey, E. Ortchanian, F. Baudier
    Pages 51-54
  7. A. Trichopoulou
    Pages 59-61
  8. E. Carnovale, F. C. Miuccio
    Pages 63-67
  9. F. Fidanza, N. Versiglioni
    Pages 69-72
  10. The National Nutrition Council
    Pages 73-75
  11. J. Piekarska, M. Łos-Kuczera
    Pages 77-85
  12. F. A. Gonçalves Ferreira, M. E. da Silva Graça
    Pages 87-97
  13. D. M. A. Arias, O. Moreiras-Varela, F. G. Extremera
    Pages 99-103
  14. Statens Livsmedelsverk
    Pages 105-115
  15. A. A. Paul, D. A. T. Southgate
    Pages 129-131

About these proceedings

Introduction

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.

Keywords

element food information mineral system translation

Authors and affiliations

  • Lenore Arab
    • 1
  • Marion Wittler
    • 2
  • Gotthard Schettler
    • 3
  1. 1.Institut für Sozialmedizin und Epidemiologie des BundesgesundheitsamtesBerlin 42Germany
  2. 2.TheleyGermany
  3. 3.HeidelbergGermany

Bibliographic information

  • DOI https://doi.org/10.1007/978-3-642-82989-5
  • Copyright Information Springer-Verlag Berlin Heidelberg 1987
  • Publisher Name Springer, Berlin, Heidelberg
  • eBook Packages Springer Book Archive
  • Print ISBN 978-3-540-17393-9
  • Online ISBN 978-3-642-82989-5
  • Series Print ISSN 0371-0165
  • About this book