Introduction to Human Nutrition

280 Introduction to Human Nutrition

context sampling can be defi ned as the selection and
collection of items of food defi ned in number, size,
and nature to represent the food under consideration.
The objectives for sampling will, in the large part,
determine the type and nature of the sampling plan.

One of the major objectives of food sampling is to

provide representative mean values for individual

components in foods. The sampling process is

described in detail in Table 11.4.

Food sampling is a critical step in any food com-

position program. For any research project, personnel

and fi nancial resources are always limited. The selec-

tion, procurement, shipping, and storage of sample

units require a signifi cant portion of available

resources. Therefore, sampling must follow a specifi c

and detailed statement of the objectives and proce-

dures to ensure that the selection of units is suffi cient

in number and weight and representative of the foods

of interest. If sampling or sample preparation is done

incorrectly then all subsequent analyses are a waste of

time and money, as a mistake in sampling can only

be corrected by repurchasing and repreparing of a

new sample. Pilot studies, conducted by the

investigator(s) or published in the scientifi c literature,

can be used as the basis of sampling decisions for the

current study.

Table 11.2 Example of the international use of LanguaL

Facet Code English term French term Danish term Hungarian term

Product type A0178 Bread Pain Brød Kenyér
Food source B1418 Hard wheat Blé de force (Triticum
aestivum)

Hård hvede (Triticum

aestivum)

Kemény búza (Triticum
aestivum)
Part of plant or
animal

C0208 Seed or kernel, skin

removed, germ removed

(endosperm)

Graine ou grain sans

enveloppe et sans

germe

Frø eller kerne,

skaldele (pericarp/

caryopse) fjernet,

kim fjernet

(endosperm)

Szénhidrát vagy hasonló

vegyület

Physical state,
shape, or
form

E0105 Whole, shape achieved

by forming, thickness

1.5–7 cm

Entier façonné épais

de 1,5 à 7 cm

Hel, facon dannet

ved formning,

tykkelse 1.5–7 cm

Egész, formázott, 1.5–7 cm

közötti vastagság

Extent of heat
treatment

F0014 Fully heat treated Transformation

thermique

complète

Fuldt varmebehandlet Teljesen hókezelt

Cooking method G0005 Baked or roasted Cuit au four Bagt eller ovnstegt Sütött vagy piritott
Treatment
applied

H0256 Carbohydrate fermented Fermenté au niveau

des glucides

Kulhydratfermenteret Szénhidrátos fermentált

Preservation
method

J0003 No preservation method

used

Sans traitement de

conservation

Igen konservering Tartósitási eljárást nem
alkalmaztak
Packing medium K0003 No packing medium used Sans milieu de
conditionnement

Intet

pakningsmedium

anvendt

Csomagoló eszközt nem

alkalmaztak

Consumer group/
dietary use/
label claim

P0024 Human food, no age

specifi cation

Alimentation

humaine courante

Levnedamiddel uden

aldersspecifi kation

Emberi fogyasztásra szánt

élelmiszer,

kormeghatározás nélkül

Table 11.3 Major food groups that are utilized by the Food and
Agriculture Organization

Cereals and grain products
Starchy roots, tubers and fruits
Grain legumes and legume products
Nuts and seeds
Vegetables and vegetable products
Fruits
Sugars and syrups
Meat, poultry, and insects
Eggs
Fish and shellfi sh
Milk and milk products
Oils and fats
Beverages
Miscellaneous