For example, the nutrient profile for yoghurt is per 100 mL while the measure is for a 150 g tub. Note that measures for some liquid foods are reported as grams rather than millilitres. This file does not report a measure for each food and does not contain densities. This file is intended to support the Release 2 online search function which reports nutrient data both per 100 g/mL and per common measure for some foods. The measures file contains information on common serve sizes for some foods. A value is then provided for each retention factor and nutrient. The retention factor description as originally reported in the USDA database.ĭescribes the full nutrient name the retention factor is related to e.g. Original USDA Retention Factor Description Name commonly used to describe the food and preparation/cooking method. Numeric retention factor identification code. The table below summarises the information reported in the file. Retention factor file - Release 2 (Excel 62kb) United States Department of Agriculture databases. The nutrient retention factors used in the Australian Food Composition Database have been derived largely from Retention factors will vary depending on the food and on the method of processing. These factors are particularly relevant for alcohol, minerals and vitamins. Retention factors are used to take into account the effect of processing factors such as light, heat, oxidants and leaching on the levels of nutrients in foods. The retention factor file contains information regarding nutrient retention for food ingredients that have been processed by heating, cooking etc. The order in which the product will appear from 1 onwards. 20% (core and seeds) and has not been analysed. Part and/or proportion of the food that is typically not consumed, e.g. 80% (flesh and skin) and has been analysed. Part and/or proportion of the food that is typically consumed, e.g. Includes information on where the nutrient data were obtained, such as the number of samples purchased for analysis, the date and place of purchase, whether the data were imputed or borrowed etc. Note that all solid foods have been allocated a specific gravity of 0 by default. Note that all foods with a derivation of recipe have been allocated a fat factor of 0 by default, as individual fat factors have been applied at the ingredient level.ĭensity of a substance relative to that of water (grams per millilitre) provided for liquid foods. Used to calculate mass of fatty acids, together with other data. Note that all foods with a derivation of recipe have been allocated a nitrogen factor of 0 by default, as individual nitrogen factors have been applied at the ingredient level. Indicates whether the majority of data for the particular product was analysed, calculated, borrowed or from labels etc. Scientific name of the plant or animal food (if applicable). FieldĪ unique code used to identify each food.ĭetailed information about the food, including its appearance, texture, production and preparation. The table below summarises the information reported in the food file. The food file contains background information relating to each food.
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