Abstract
The process of food mapping involves matching food consumption data from foods consumed by individuals in national nutrition surveys to foods specifically analyzed in a total diet study (TDS). Food mapping is used to assign a limited number of analytical concentrations to a wider number of concentrations for foods in the diet to enable an estimate of total dietary exposure to chemicals.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Author information
Authors and Affiliations
Corresponding author
Editor information
Editors and Affiliations
Rights and permissions
Copyright information
© 2013 Food Standards Australia New Zealand (FSANZ)
About this chapter
Cite this chapter
Boorman, J.L., Baines, J., Hambridge, T.L., Abbey, J.L. (2013). Food Mapping in a Total Diet Study. In: Moy, G., Vannoort, R. (eds) Total Diet Studies. Springer, New York, NY. https://doi.org/10.1007/978-1-4419-7689-5_44
Download citation
DOI: https://doi.org/10.1007/978-1-4419-7689-5_44
Published:
Publisher Name: Springer, New York, NY
Print ISBN: 978-1-4419-7688-8
Online ISBN: 978-1-4419-7689-5
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)