Advances in food composition tables in Japan-Standard Tables Of Food Composition in Japan-2015-(Seventh Revised Edition)

被引：14

作者：

Watanabe, Tomoko ^{[1
]}

Kawai, Ryoko ^{[2
]}

机构：

[1] Chiba Prefectural Univ Hlth Sci, Fac Healthcare Sci, Dept Nutr, Chiba, Japan

[2] Minist Educ Culture Sports Sci & Technol, Tokyo, Japan

来源：

FOOD CHEMISTRY | 2018年 / 238卷

关键词：

Food Composition Tables of Japan; Food in Japan; Japan's eating habits; Nutrient Table/Database in Japan; Nutrient Table/Database of Asia East;

D O I：

10.1016/j.foodchem.2017.05.062

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

The latest version of the Standard Tables of Food Composition in Japan-2015- comprises the main food composition table (Standard Tables of Food Composition in Japan-2015-[Seventh revised Edition)) and three supplementary books. The supplementary books are Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition) - Amino Acids -, Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition) - Fatty Acids - and Standard Tables of Food Composition in Japan - 2015 - (Seventh Revised Edition) - Available Carbohydrates, Polyols and Organic Acids-. We believe understanding these food composition tables can give greater insight into Japan's gastronomic culture and changes in eating habits. We expect them to play important roles as part of the East Asia food composition tables. (C) 2017 Published by Elsevier Ltd.

引用

页码：16 / 21

页数：6