Food Composition 277data for Europe. This network, although comprehen-
sive, has at present limited access to the broader nutri-
tion society.
There is still a continued need to carry out food
analyses as the number of foods consumed all over the
world, especially unique foods, is still several times
greater than the number for which analytical data
exist. The recent (2008) Cross Cutting Initiative on
Biodiversity for Food and Nutrition led by the FAO
and Biodiversity International focused on genetic
diversity within species and of underutilized, unculti-
vated, and indigenous foods. The investigation has
highlighted the need for composition data of foods,
not only at species level, but also at subspecies level.
The limited amount of composition data for under-
utilized, uncultivated, and indigenous foods playingTable 11.1 Examples of the uses of food composition data
Level Examples
International Role of food in the provision of nutrients and/or the estimation of adequacy of the dietary intake of
population groups
Investigation of relationships between diet, health, and nutritional status, e.g., epidemiologists correlate
patterns of disease with dietary components
Evaluation of nutrition education programs
Nutrition intervention and food fortifi cation programs such as in food assistance programs; foods are
distributed or enriched to address the specifi c nutritional needs of populations, e.g., iodine or vitamin A
In food trade nutritional labeling
National Monitoring at governmental level, the availability of foods produced and estimating the individual intake
for specifi c dietary requirements, e.g., protein and energy
Food balance sheet data are used to provide data on food available nationally for the whole population
and are useful in monitoring trends in food consumption over time
Researchers work to improve the food supply by selecting or developing new strains or cultivars,
improving cultivation, harvesting, preservation, and preparation
Estimation of adequacy of the dietary intake of groups within populations
Investigation of relationships between diet, health, and nutritional status
Evaluation of nutrition education programs
Food and nutrition training
Nutrition education and health promotion
Nutrition intervention and food fortifi cation programs
Food and nutrition regulation and food safety
Nutrition labeling of foods
Regional (infl uenced by meal
patterns and food
preferences)
Institutions such as hospitals, schools, dormitories, and troops/armies (ration scale) formulate nutritionally
balanced diets to the individuals in their care
Food industries regulate the quality of their foods by routinely analyzing the components in their products
Food industries change and improve their products to appeal to new customers by improving nutrient
content or sensory appeal through the change in ingredients
Product developmentHousehold Household food surveys provide data on household food consumption
Household budget surveys
Household food economics
Individual Dietary intake of the individual is assessed to understand present health and to monitor changes in
dietary intake
Impact of interpretation of choice and preference via data composition
Individual energy expenditure is the only true measurement of energy need, e.g., in the management of a
sportsman’s diet or in obesity
Personal dietary needs and goals with associated likes and dislikes can be assessed on an individual basis
Individual nutritional balance studies
Therapeutic or restricting diets with specifi c nutrient contents, e.g., management of diabetes and
hypertension, can only be described on an individual basis
Individual shoppers scan the ingredient list and nutrient content on the labels of packaged foods
Sports nutrition