Food Composition Explained

– Fernanda Grande, PhD –

About us

Food Composition Explained was created by Fernanda Grande in 2020 to share knowledge and experiences on this topic with both data users and compilers. The content provided is based on publications, standards and guidelines stablished by the International Network of Food Data Systems (INFOODS).

Who am I?

Experienced Nutritionist working as a food composition data compiler for more than ten years. Consultant on Food Composition since 2015 at Food and Agriculture Organization (FAO). PhD in Sciences by the University of Sao Paulo (USP), Brazil. Food composition skills include elaboration, management and use of food composition data in compliance with international standards.

My experience

Contribution to eight published food composition tables/databases
Contribution to two FAO/INFOODS guidelines
Eight published scientific articles
Three book chapters
Several oral presentations at international conferences and meetings
Training several staff members, including an official FAO/INFOODS training

Explore content

Learn why food composition data are so important and how food composition tables and databases should be developed and used.

This section describes the definitions and issues related to the components presented in food composition tables or databases.

Find out the principles of recipe calculation and how to use a template to perform the appropriate procedure.

List of Food Composition Tables and Databases available free-of-charge for download in Excel format.

Basic Principles

Understand the importance of food composition and why you should learn more about this topic.

Figure out how FCTs/FCDBs are created regarding the different types of data that are used.

Definition of food matching and the FAO/INFOODS Guidelines for Food Matching

Download guideline

Component identification and how the INFOODS component identifiers (tagnames) can allow for a precise description.

How to manage food composition data, since the original analytical values until the final user database.

Recommended websites

International Network of Food Data Systems (INFOODS) (link)
European Food Information Resource (EuroFIR) (link)
FAO/INFOODS e-learning Course on Food Composition Data, 2013 (link)
Compilers’ Toolbox prepared by Anders Møller, Danish Food Informatics (link)

Components included in food composition tables and databases

Definition and relevance of edible/inedible portion, what we need to consider when selecting it and where to find this information.

Food yields by different stages of preparation (PDF)

Recommended references

FAO/INFOODS Compilation tool version 1.2.1 (link)
FAO/INFOODS Standards and Guidelines (link)

Recipe Calculation

Basic principles of recipe calculation and the steps for calculating the nutrient content of multi-ingredient recipes.

Learn how you can use the Excel template to make your recipe calculations with a practical example.

Play Video

Theory and practice in calculating nutrient values of cooked foods and mixed dishes according to FAO/INFOODS standards.

Do you want to receive by email the Recipe Calculation Template in Excel?

Fill out the form and you will receive an email with the link to download the excel file.

Recommended references

FAO/INFOODS e-learning Course on Food Composition Data, 2013 (Unit 5, Lesson 5.2 Recipe Calculation) (link)
Vásquez-Caicedo A.L, Bell S. and Hartmann, B. Report on collection of rules on use of recipe calculation procedures including the use of yield and retention factors for imputing nutrient values for composite foods. 2008. (PDF)
Bognár A. Tables on weight yield of food and retention factors of food constituents for the calculation of nutrient composition of cooked foods (dishes). 2002. (PDF)
Bergström L. Nutrient losses and gains in preparation of foods. National Food Administration, Sweds. 1994. (PDF)
Matthews R.H. and Garrison Y.J. Food Yields Summarized by Different Stages of Preparation. U.S. Department of Agriculture, Agricultural Research Service, Agriculture Handbook No. 102: Washington, D.C., revised September 1975. (PDF)
EuroFIR Guideline on calculation of nutrient content of foods for food business operators (link)