Topic outline

  • General

    Food Composition Data

    Food Composition Data

    This course explains the importance of food composition tables and databases, food description (selection and nomenclature), food components (analysis, calculation, conversion and units), covers the aspects of quality and food biodiversity, as well as compilation principles.

    Duration:  10 hours Publication  Date:  September 2013

    • System Requirements

      For the online version of this course it is necessary to have the Adobe Flash player installed and enabled in your browser. Please be aware that the course is not supported by iOS (iPad or iPhone). 

      The downloadable version only runs on Windows PC’s and no additional software is needed.

      • Audience

        The course is designed to be primarily used in universities, as it is important that future generations of nutritionists, food scientists, dieticians, chemists analysing food components, food composition data compilers, health professionals and agronomists appreciate food composition data and use them adequately in their respective fields to improve data quality, availability and usage worldwide. It can also be used by self-learners interested in food composition, or in conjunction with food composition courses, or within institutes for capacity development in food composition.

        • You will learn about

          • Basic principles of Food Composition Data
          • Food Description (selection and nomenclature)
          • Food Components (Definition, Selection Calculation, Conversion and Analysis)
          • INFOODS Tagnames and their application
          • Quality consideration
          • Compilation