The energy and nutrient content of a food item provides information on its nutritional characteristics, and this information has through the years been captured in food composition databases around the world. Information on the energy and nutrient composition of foods is a prerequisite for analysing dietary intake data and aids in establishing the diet/disease relationship in a community or cou...

eBASIS (Bioactive Substances in Food Information Systems), a web-based database that contains compositional and biological effects data for bioactive compounds of plant origin, has been updated with new data on fruits and vegetables, wheat and, due to some evidence of potential beneficial effects, extended to include meat bioactives. eBASIS remains one of only a handful of comprehensive and sea...

− One of priorities in research undertaken to support Food Composition Analysis was the production of a range of reference materials relevant to determine nutrients in selected foods. This paper describes the implementation and outcomes of activities on reference material production program and their contribution to international developments in the harmonization of Quality System of Food Compo...

DietAdvice is an Australian self-administered dietary assessment website initially developed in 20032005. The website allows patients to enter their dietary information and dieticians to remotely access and interpret the data. DietAdvice is presently being updated with new Australian food composition data. This study aims to describe the update process for moving from 1995 to 2006 food composit...

There has been surprisingly little research to date on the supply-side role of food manufacturers on equilibrium health outcomes for consumers. In this letter we consider an oligopoly model in which food processors choose the health composition of manufactured food. We show that price competition between food processors leads to unhealthy food composition in the market equilibrium, even under c...

With this increased interest in carbohydrates, paradigm shifts are occurring. Gaps in tables of food composition for carbohydrates are gradually being filled. Traditionally, carbohydrates in food have been determined by “difference” after analyzing other food constituents. Realizing the limitations of this method, many food databases are beginning to use direct chemical analysis to provide quan...