Food tables

Nuts are rich in protein and fat most commercially important nuts supply about 28 MJ /kg (6600 kcal/kg) of kernel, more than most other foods (Table 2) cereals supply about 15 MJ /kg (3640 kcal/kg) meats about 7.5 MJ /kg (1790 kcal/kg) and fresh fmits less than 2.8 MJ /kg (660 cal/kg). The energy content in kilojoules (1 food calorie or cal = 4.184 kJ) per kilogram of food is calculated by the following formula ... 

Cost is a significant factor in the consumer s acceptance of substitute dairy foods. Table 20 shows the relative cost of substitute fat and protein in the various substitute foods. A comparison of retail prices of selected dairy products and corresponding substitutes in four supermarkets in the midwestem United States in the Fall of 1992 are shown in Table 21. In all cases the prices for the substitutes are lower than the prices of the respective dairy product. The smallest price margin is in the area where the substitute products are advertised as fat-reduced or cholesterol-free. 

The administration of some drugs for prophylactic and enhanced production purposes requires a period of withdrawal prior to slaughter of the animals and suitable analytical methods to ensure that their products are acceptable as food (Table... 

Nearly twice as much commercial energy is used for processing than for production of food. About 4.8% of the total U. S. energy consumption is used for processing crops and animals into food (1976), as compared to 2.9% for production of that food (Table II). 

Low Resolution Nuclear Magnetic Resonance (LR-NMR) systems are routinely used for food quality assurance in laboratory settings [25]. NMR based techniques are standardized and approved by the American Oil Chemist s Society (AOCS) (AOCSd 16b-93, AOCS AK 4-95), the International Union of Pure and Applied Chemistry (IUPAC) (solid fat content, IUPAC Norm 2.150) and the International Standards Organization (ISO) (oil seeds, ISO Dis/10565, ISO CD 10632). In addition to these standardized tests, low resolution NMR is used to measure moisture content, oil content and the state (solid or liquid) of fats in food. Table 4.7.1 summarizes common food products that are analyzed by low-resolution NMR for component concentration. 

For meat with less than 4 % fat content, Riedel [1.1] has published an enthalpy diagram (shown in Fig. 1.3). For some other foods Table 1.2 shows enthalpy data at various temperatures. At -40 °C the enthalpy is set at 0 kJ/kg. 

The complexity of the mixtures made it impossible to define the chemical composition so the commercial preparations were divided into four groups (Table 8.2) on the basis of a series of sophisticated chemical assay procedures. Caramel colorants must be compatible with the food products in which they are used, which usually means the absence of flocculation and precipitation in the food. These undesirable effects result from charged macromolecular components of caramel which react with the food. Hence the net ionic charge of the caramel macromolecules at the pH of the intended food product is the prime determinant of compatibility. Caramel colorants are used in a variety of foods (Table 8.2) but over 80% of the caramel produced in the US is used to color soft drinks particularly colas and root beers. 

Several nitrosamines, including N-nitrosopyrrolidine (NP), N-nitrosodimethylamine (NDMA), and N-nitrosodiethylamine (NDEA), have been detected at various concentrations in this food. Table lists some typical values for the concentrations of these compounds in cooked bacon and some other prepared meat products (14). Nitrosopyrrolidine has been generally found, especially in bacon, at much higher levels than NDMA or NDEA, and most attention has consequently been directed toward this compound (15, 16). 

Relevance to potatoes Unlike Gl, RGI refers to the relative glycemic effect of the entire food, and depends on food quantity consumed (Table 13.2), so it allows a direct comparison ofthe relative glycemic impact of any amount of potato, such as a serving or lOOg, with a serving or any other amount of another food (Table 13.2). For potato RGI is much lower than Gl because fresh potatoes contain only about 20% available carbohydrate. 

Potato is in the lower range of folate contents among plant foods (Table 14.1) as are other underground organs, ranking ahead of polished rice but behind green leafy vegetables and pulses. A number of factors may affect the bioavailability of folates from plant foods. These... 

Most publications deal with the application to foods (Table 15.3), but published studies are also available covering other products, such as tobacco, cosmetics, health diagnostics and the environment [86]. 

JECFA is a scientific advisory body established in tire 1950s, prior to the establishment of the CAC. Over the past 40 years, it has provided independent scientific advice to all FAO and WHO member countries. The traditional and current activities of JECFA are mainly in the area of risk assessment, not risk management. To some extent, however, JECFA activities also touch on risk management. Risk assessment, risk management, and risk communication constitute the three basic elements of risk analysis that are taken into account in the Codex procedure for setting MRLs of veterinary drug residues in foods (Table 11.1). 

The caramel-like smelling HDF has been established as a main contributor to the flavors of several processed foods (Table 17). In addition, it should be noted that in all these foods, on the basis of a high FD-factor, HDF was also by far the most important caramel-like smelling odorant. In the following, the strategy in the HDF precursor analysis will be shown using wheat bread crust, popcorn [88] and malt as the examples. Quantitative measurements were performed by using a stable isotope dilution assay (cf. Section 3.2.). 

Vitamin B6 is widely distributed in many foods (Table 9-20), and deficiencies of this vitamin are uncommon. The recommended allowance for adults has been established at 2 mg per day. The requirement appears to increase with the consumption of high-protein diets. 

There is a sizable volume of literature which describes, and in some cases promotes, the use of enzymes in foods. Table III contains enzymes and applications considered currently significant to both the food and enzyme industries. 

Wilson s disease With a normal diet, the daily eopper supply amounts to 3-6 mg. In Wilson s disease, however, the copper eontent should be redueed to < 1 mg/ day (using the available food tables). As in haemochromatosis, a lactovegetarian diet is important, but attention should be paid to the very high eopper content of eoarse-grained wholemeal produets, nuts, cheese (Em-mental, Edam) and cocoa. The intestinal absorption of eopper can be reduced further by potassium sulphide (3 X 20 mg), (s. p. 616)... 

Having conducted a dietary survey, an epidemiologist may be able to correlate the risk for certain diseases with certain dietary habits. To inspire and guide the activities of research scientists epldeiTiloJogists often try to correlate the risk for disease with the actual chemical constituents of the diet. The connection between food eating habits and these chemicals is made possible by using food tables. The most comprehensive food table available is Hundbook No. S Composition of Foods, Rato, Processed and Prepared, written by the U.S. Department of Agriculture (USD A). 

One might note that food tables are not extremely accurate. The lev els of specific nutrients can vary by several-fold, depending on methods for storage and cooking of food, plant variety, breed of farm animal, minerals in the soil used to grow the plant fol, and method of nutrient analysis. 

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