PDF FAO / INFOODS Guidelines

[Pages:56]FAO / INFOODS Guidelines

Guidelines for Converting Units, Denominators and Expressions Version 1.0

FAO/INFOODS Guidelines

for Converting Units, Denominators and Expressions

Version 1.0

Prepared by: U. Ruth Charrondi?re, Doris Rittenschober, Verena Nowak, Ramani Wijesinha-Bettoni, Barbara Stadlmayr, David Haytowitz, Diedelinde Persijn Cite as: FAO/INFOODS Guidelines for Converting Units, Denominators and Expressions, version 1.0. FAO, Rome, 2012.

FAO, Rome 2012

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? FAO 2012

Acknowledgement

The authors express their appreciation to Susanne Westenbrink, Paul Hulshof, Deborah Markowicz Bastos and T. Longvah for peer-reviewing the document. The authors would like to thank Kristy Ebanks for leading the cover design.

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Table of content

Acknowledgement .............................................................................................................................1 Table of content.................................................................................................................................2 List of abbreviations ..........................................................................................................................3 List of INFOODS component identifiers (tagnames) ........................................................................4 Table index ........................................................................................................................................6 1. Background ...............................................................................................................................8 2. Objectives..................................................................................................................................8 3. Changing denominators and units.............................................................................................8

3.1 Changing denominators (with same units) where no additional data are needed..............10 3.2 Changing units (with same denominator).........................................................................10 3.3 Changing units and denominator at the same time...........................................................12 3.4 Changes between unit systems: From American units (e.g. ounce, pound, inch) to ...........

metric units (gram, liter)...................................................................................................12 3.5 Change of denominator where additional data are needed ...............................................13 4. Specific components ................................................................................................................16 4.1 Energy ..............................................................................................................................16 4.2 Carbohydrates ..................................................................................................................18 4.3 Fibre .................................................................................................................................22 4.4 Fat and related components..............................................................................................22 4.5 Protein and related components .......................................................................................29 4.6 Vitamins ...........................................................................................................................37 4.6.1 Vitamin A.....................................................................................................................37 4.6.2 Vitamin D.....................................................................................................................39 4.6.3 Vitamin E .....................................................................................................................40 4.6.4 Folate ............................................................................................................................41 4.6.5 Niacin ...........................................................................................................................42 4.6.6 Vitamin C .....................................................................................................................42 4.7 Inorganic constituents ......................................................................................................43 4.8 Edible portion coefficient/refuse values of cooked foods .................................................45 5. References................................................................................................................................47 Annex 1 ...........................................................................................................................................50 Annex 2 ...........................................................................................................................................53

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List of abbreviations

Abbreviation

AA ABV ABW AP Asx DRI EP EuroFIR FA FAME FCDB FCT FAO fl oz FW g gal Gsx in INFOODS IU kcal kJ L lb M mg ?g mL NAS/IOM NV oz ppm ppb pt RE RAE ShF SR TL tsp tbsp v/v w/v

Explanation

amino acid alcohol by volume alcohol by weight as purchased asparagine and aspartic acid dietary reference intake edible portion on fresh weight basis European Food Information Resource fatty acid fatty acid methyl ester food composition database food composition table Food and Agriculture Organization of the United Nations fluid ounce fresh weight gram gallon glutamine and glutamic acid inch International Network of Food Data Systems International Units kilocalories kilojoules liter pound molar mass milligram microgram milliliter National Academy of Science/Institute of Medicine nutrient value ounce parts per million (1 x 10-6) parts per billion (1 x 10-9) pint (U.S.) retinol equivalents retinol activity equivalents Sheppard factor USDA National Nutrient Database for Standard Reference total lipid teaspoon tablespoon volume per volume weight per volume

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List of INFOODS component identifiers (tagnames)

INFOODS tagname ASN ASP

CARTA

CARTB

CARTBEQ CHOAVL CHOAVLDF CHOAVLM CHOCAL CHOCALOH CHOLE CHOTDF

CRYPXB DGLY DM EDIBLE ERGCAL F14D0 F16D1N7 F18D1 F18D2 F20D5N3 FACID FAFRE FAT FIBTG FOL FOLAC FOLDFE FOLFD FRUS GALS GLN GLU GLUS GLYLIP HIS ILE LACS LACSM LEU LYS MALS NSP NT PROT

component asparagine aspartic acid

-carotene

-carotene

-carotene equivalents available carbohydrates, by weight available carbohydrates, by difference available carbohydrates, expressed as monosaccharide equivalent cholecalciferol 25-hydroxycholecalciferol cholesterol total carbohydrate, by difference

-cryptoxanthin diglycerides (= diacylglycerols) dry matter edible coefficient ergocalciferol fatty acid C14:0 fatty acid C16:1 n-7 fatty acid C18:1 fatty acid C18:2 fatty acid C20:5 n-3 total fatty acids free fatty acids total fat dietary fibre (Prosky) total folate folic acid (synthetic) folate, expressed as dietary folate equivalent food folate fructose galactose glutamine glutamic acid glucose glycolipids histidine isoleucine lactose lactose, monosaccharide equivalent leucine lysine maltose non-starch polysaccharides (Englyst) total nitrogen protein

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INFOODS tagname PHOLIP RAFS RETOL STACHS STARCH STARCHM SUCS SUCSM SUGAR SUGARM TAU TGLY THR TOCPHA TOCPHB TOCPHG TOCPHD TOCTRA TOCTRB TOCTRG TRP VERS VITA VITA_RAE VITC VITD VITDEQ VITE XFA XN

component phospholipids raffinose retinol stachyose starch starch, monosaccharide equivalent sucrose sucrose, monosaccharide equivalent total sugars total sugars, monosaccharide equivalent taurine triglycerides (= triacylglycerols) threonine D--tocopherol D--tocopherol D--tocopherol D--tocopherol D--tocotrienol D--tocotrienol D--tocotrienol tryptophan verbascose vitamin A expressed in retinol equivalents vitamin A expressed in retinol activity equivalents vitamin C vitamin D vitamin D equivalent vitamin E fatty acid conversion factor nitrogen-to-protein conversion factor (= Jones factor)

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