Food Composition

Authored by: Carolyn D. Berdanier

Handbook of Nutrition and Food

Print publication date:  July  2013
Online publication date:  April  2016

Print ISBN: 9781466505711
eBook ISBN: 9781466505728
Adobe ISBN:

10.1201/b15294-3

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Abstract

The composition of food in terms of its nutrient content has a long history of interest by scientists concerned with the adequacy of man’s diet. The energy content of food was explored by Lavoisier in the 1700s. The fat content and the protein content were determined in the late 1800s and early 1900s. As vitamins and minerals were found to be essential, food chemists developed ways of determining how much of each was found in food. Studies of nutrient composition were focused not only on the nutrient content of a given food but also on the methodology available to give the requisite information. New methodology is published in one of many peer-reviewed journals. Among these are the Journal of Food Composition and Analysis, The Journal of Food Science, Food Science Biotechnology, and the Journal of International Network of Food Data Systems.

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