A Guidebook for Methods of Completing the Nutritional Values of Food Ingredients in the Indonesian Food Composition Table (Imputated and Borrowed Values)
This guidebook is used to complement the nutritional values of food ingredients
that are already in the Indonesian food composition table (Indonesian Food
Composition Table, 2009). The objective of completing the nutritional values of
these food ingredients is to have a more complete nutritional values for the
food ingredients available in the IFCT so an underestimation in nutrient intake
can be minimised.This guidebook describes the types of nutritional values, as well as the
principles and methods that have to be considered in completing the nutritional
values of food ingredients in the food composition table. Most of the materials
in this manual refers to the INFOODS / FAO Guidelines.Hopefully, this guidebook can be useful for users of Indonesia's food
composition table and for those who are involved in nutrition and health
activities.
This guidebook is used to complement the nutritional values of food ingredients
that are already in the Indonesian food composition table (Indonesian Food
Composition Table, 2009). The objective of completing the nutritional values of
these food ingredients is to have a more complete nutritional values for the
food ingredients available in the IFCT so an underestimation in nutrient intake
can be minimised.This guidebook describes the types of nutritional values, as well as the
principles and methods that have to be considered in completing the nutritional
values of food ingredients in the food composition table. Most of the materials
in this manual refers to the INFOODS / FAO Guidelines.Hopefully, this guidebook can be useful for users of Indonesia's food
composition table and for those who are involved in nutrition and health
activities.