Foodfiles 2012 Manual

New Zealand FOODfiles 2012 Manual

Sivakumaran S, Huffman L, Gilmore Z and Sivakumaran S

April 2013

A report prepared for

www.foodcomposition.co.nz

Sivakumaran S, Huffman L, Sivakumaran S

Plant & Food Research, Palmerston North

Gilmore Z

Plant & Food Research, Lincoln

SPTS No. 8127

TERMS OF USE In using New Zealand FOODfiles and the New Zealand FOODfiles 2012 Manual you acknowledge that you have read and accept the Terms of Use contained on www.foodcomposition.co.nz. If you do not accept those terms you should not access or use either the New Zealand FOODfiles or the New Zealand FOODfiles 2012 Manual. © COPYRIGHT 2013 The New Zealand Institute for Plant & Food Research Limited (a Crown Research Institute) and the New Zealand Ministry of Health. All rights reserved. Except where otherwise stated, The New Zealand Institute for Plant & Food Research Limited and the New Zealand Ministry of Health own all copyright and other intellectual property in the New Zealand FOODfiles 2012. MANUAL AND RELATED TECHNOLOGY Most of the data found in the New Zealand FOODfiles 2012 Version 01 are derived from New Zealand-based analytical laboratory results. Some of the data have been obtained from overseas food composition databases/tables, Nutrition Information Panels on packaged foods, and the New Zealand Manufactured Food Database; and some data have been imputed from the related foods or derived from the recipe calculation by applying the nutrition retention factor. The following sources are acknowledged for the contribution of food composition data:

NUTTAB Australian Food Composition Tables. Food Standards Australia New Zealand (2011) USDA National Nutrient Databases. U.S. Department of Agriculture Agricultural Research Service (2011) McCance and Widdowson‟s The Composition of Foods. Food Standards Agency (2002) Canadian Nutrient File, Nutrition Research Division. Health Canada (2010) The Pacific Islands Food Composition Tables. Dignan et al. (2004) Fineli-Finnish Food Composition Database. National Institute for Health and Welfare (2010) Danish Food Composition Databank. Technical University of Denmark (2010) Energy and nutrient composition of foods, Singapore government. Health Promotion Board (2003) Standard table of food composition in Japan. Sugiyama Jogakuen University (2004) Food Composition Table for use in Africa. Wu Leung et al.(1972)

British source data are copyright and are reproduced with the permission of the UK Food Standards Agency on behalf of the Controller of Her Majesty‟s Stationery Office. Enquiries on these data should be referred to the UK Food Standards Agency. Australian source data are copyright Food Standards Australia New Zealand 2011, and are reproduced by permission. DISCLAIMER The New Zealand Institute for Plant & Food Research Limited (“we”) make every effort to include current and accurate information in New Zealand FOODfiles. However, we cannot, and do not, make any claims, warranties or representations whatsoever regarding New Zealand FOODfiles, or your use of New Zealand FOODfiles. In particular, we do not warrant that the information contained in New Zealand FOODfiles is complete or accurate, that it is fit for any particular purpose, that it will meet your requirements, or that, if applicable, your electronic access will be uninterrupted or error free. We do not guarantee any outcome from using New Zealand FOODfiles. New Zealand FOODfiles is provided on an “as is” and “as available basis”. All warranties and representations implied by law are excluded to the extent permitted by law. You use New Zealand FOODfiles at your own risk. Neither we nor our partners (being any person involved in providing any New Zealand FOODfiles product or service) will ever in any circumstances be liable to you or any other person in contract, negligence or other tort, equity or in any other way for any loss, damage or liability of any kind or for any illness, injury or death arising from your use of, or inability to use, New Zealand FOODfiles. If for any reason we cannot rely on the above exclusion of liability, our liability, will be limited in the aggregate to NZD$100.00 and in no event will we be liable to you for any loss of profits, savings, goodwill or business opportunity or for any indirect or consequential loss.

CATALOGUING IN PUBLICATION

Sivakumaran, S

New Zealand FOODfiles 2012 Manual / S Sivakumaran, L Huffman, Z Gilmore, S Sivakumaran, Palmerston North,

New Zealand: The New Zealand Institute for Plant & Food Research Limited, 2013

ISBN 978-0-9876680-1-1

1. Food 2. Data processing I. Sivakumaran, Subathira II. Huffman, Lee III. Gilmore, Zane IV. Sivakumaran,

Sivalingam V. The New Zealand Institute for Plant & Food Research Limited

Contents

Purpose of this manual i

Preface i

1 Introduction 1

2 Notes for users 3 2.1 Limitations in the dataset 3 2.2 FoodID 3 2.3 Source code 4 2.4 Food components 4 2.5 Proximate, total 5 2.6 Energy values 5 2.7 Protein 5 2.8 Sugars 5 2.9 Carbohydrate 6 2.10 Fatty acids 6 2.11 Vitamins 9 2.12 Amino acids 10

3 Download files 11 3.1 ASCII text files 11 3.2 NAME.FT File 12 3.3 CODE.FT File 13 3.4 DATA.FT File 14 3.5 DATA.AP File 14 3.6 CSM.FT File 15 3.7 INGREDIENT.FT File 16

4 References 18

Appendices 26 Appendix 1. List of components reported in the FOODfiles 2012 V1and

Concise Table 9th Edition 2012, including Component Identifier, Components Name, INFOODS Tagname and new components added 26

Appendix 2. Source codes 39 Appendix 3. Analytical methods 40 Appendix 4. Individual fatty acids contributing to the total fatty acids 41 Appendix 5. Key to abbreviation 43 Appendix 6. Units of measure and New Zealand metric standards 44

Purpose of this manual

This reference manual has been produced by The New Zealand Institute for Plant & Food

Research Limited (Plant & Food Research) to be used with New Zealand FOODfiles 2012

Version 01. The manual provides technical information for users and information for computing

personnel involved in setting up database management systems for users of food composition

data in the form of the New Zealand FOODfiles. It also provides information regarding

programmers‟ application software.

Preface

The New Zealand FOODfiles was first released in 1988 by the Biotechnology Division,

Department of Scientific and Industrial Research (DSIR), with the majority of the data coming

from overseas sources. Since then 17 upgrades have been released, with the latest being the

New Zealand FOODfiles 2012 Version 01. The dataset of the New Zealand FOODfiles 2012 is

freely accessible through the website www.foodcomposition.co.nz for all users. Previous

versions of New Zealand FOODfiles 2010 are archived in the same website.

The Ministry of Health and Plant & Food Research jointly own the intellectual property in the

New Zealand Food Composition Database (NZFCD). The Ministry of Health is the principal

funder of the database, with Plant & Food Research investing in the database management

system. The Ministry of Health contracts Plant & Food Research to maintain and develop the

NZFCD and to disseminate data, via updated releases of New Zealand FOODfiles and the

Concise New Zealand Food Composition Tables.

Several other products are available from the New Zealand Food Composition Database

website www.foodcomposition.co.nz, including The Concise New Zealand Food Composition

Tables and New Zealand Food Composition for Nutrition Information Panels (NIP).

For further information please contact:

Subathira Sivakumaran, Scientist NZ Food Composition Database

Food Innovation – Food Solutions

Food Industry Science Centre

Plant & Food Research Palmerston North

Private Bag 11600

Manawatu Mail Centre

Palmerston North 4442

NEW ZEALAND

Email: [email protected]

Tel: +64-6-356 8300 Ext. 6155

Fax: +64-6-351 7050

http://www.foodcomposition.co.nz/

mailto:[email protected]

The New Zealand Institute for Plant & Food Research Limited and the New Zealand Ministry of Health (2013) Page 1 New Zealand FOODfiles 2012 Manual. SPTS No. 8127

1 Introduction

The New Zealand FOODfiles 2012 Version 01 (FOODfiles 2012 V1) is the major source of the

food composition data available in New Zealand. It replaces the New Zealand FOODfiles 2010

Version 02 released in December 2011.

There are two versions of the data files in the New Zealand FOODfiles 2012:

1. A standard version that contains information for 76 components of >2600 foods. Because

the list of core components has changed over time, some foods do not have data for all 76

components.

2. An unabridged version that contains information for 342 food components of > 2600 foods

listed in the standard version. Most foods do not have data for all 342 components.

These data files are intended to be used in database or spreadsheet programmes and may

require computer programming input to be used fully and effectively.

The following updates were made to FOODfiles 2012 V1. Further details can be found in

Appendix 1 and in the FOODfiles 2012 Version 1 download–update files.

434 Food Records (unique food or beverage indicated by a unique identified and food

descriptor) have been updated (Table 1). The list of the updated Food Records can be

found in the update files „New Food Records replacing the old Food

Records−FOODfiles 2010 Version 02.xlsx‟.

542 Food Records reported in the FOODfiles 2010 version 02 have been archived

(Food Records archived in the FOODfiles 2010 Version 02.xlsx).

Table 1. Summary of the updated Food Records in FOODfiles 2012


Very few Food Records have a constant composition; users should note that the data contained

in FOODfiles 2012 V1 do not represent absolute values. Rather, the data provided reflect the

typical composition of foods as available and/or consumed in New Zealand. For additional

sample information and analytical sources for data, please contact Plant & Food Research staff

at www.foodcomposition.co.nz.


2 Notes for users

2.1 Limitations in the dataset

FOODfiles 2012 V1 contains a listing of >2600 Food Records from the New Zealand Food

Composition Database (NZFCD). Although there are more than 342 individual food components

in the NZFCD, only 76 of these (the most commonly referenced food components) are included

in the standard version of FOODfiles 2012 V1. Because the list of core components has

changed over time, some foods do not have data for all 76 components

The unabridged version of FOODfiles 2012 includes an additional 268 food components for

these >2160 Food Records. However, most foods do not have data for all 342 components.

Where the data are unavailable for particular components, they are recorded as a missing

value.

2.2 FoodID

Each food is uniquely identified by an alpha-numeric FoodID: a single letter denoting a major

food chapter (see Table 2) followed by one to four digits. The FoodID is the record key that links

data between NAME.FT, DATA.FT, DATA.AP, CSM.FT and INGREDIENT.FT files.

Table 2. Food chapters

As new Food Records are added to the NZFCD, they are given a unique FoodID. When food

records are removed from the NZFCD (archived), their FoodID is also archived, i.e. never used

again. This ensures that no confusion arises when new versions of the New Zealand FOODfiles

are released.


2.3 Source code

All components in the New Zealand Food Composition Database are assigned a source code.

The source code is an alpha code that indicates the source of data, such as food composition

analysis, calculation, or derived from another database. The list of source codes is shown in

Appendix 2. The common source codes are:

z New Zealand analytical data c Calculated by FIMS (Food Information Management System) after data entry f Fortified p Presumed zero r Value derived from a related food u USDA National Nutrient Database sourced data a FSANZ-NUTTAB sourced data

The majority of values in FOODfiles are New Zealand analytical data (i.e. source code „z‟).

Foods and nutrients prioritised for analyses are those that are frequently consumed and/or

make an important contribution to nutrient intake in New Zealand. Where it is not possible or

necessary to analyse all components in a food, values are borrowed from other sources,

imputed, presumed zero or calculated.

Presumed zero: Data are presumed to be zero if the food is not a source of the particular food

component. For example, for bread, the alcohol and caffeine values are presumed zero

because none of the ingredients used for preparation of bread are a source of alcohol or

caffeine.

Borrowed data: Data are sourced from published food composition databases or food

composition tables.

Imputed data: Data are sourced from similar or related foods.

Calculated: Data can be calculated using the recipe or attribute calculator in the internally

developed Java application, Food Information Management System (FIMS). This calculated

dataset has various combinations of source codes. For example, from the attribute

calculator, the source codes “cdz” for protein represent conversion factor (published source;“d”),

nitrogen, total (New Zealand analytical value; “z”) and by calculation (“c”).

2.4 Food components

Each food component is uniquely identified by an INFOODS (International Network of Food

Data Systems) tagname. Tag names are compiled by an expert committee under the auspices

of INFOODS, and allocated to unique food components (Klensin et al. 1989; INFOODS July

2011, November 2012). The INFOODS tagnames incorporate the component entity, the method

of analysis where this is specific to the result (e.g. dietary fibre methodologies), and the default

unit of measure. A list of the food components, their INFOODS tagnames units of measure and

a brief description are given in Appendix 1. If the food component tagnames are not listed in the

INFOODS guidelines (Klensin et al. 1989; INFOODS July 2011, November 2012) „Components

Identifiers‟ are created based on following a similar naming convention to the INFOODS

tagnames (Appendix 1).

The methods used for analysing the food components are summarised in Appendix 3. The

remaining food components data are calculated as described in the following sections and also

summarised in Appendix 1.


2.5 Proximate, total

Proximate total is calculated by summing the following components: protein; fat, total; moisture;

dietary fibre; alcohol; and carbohydrate, available. The sum of proximates usually falls within the

range of 97–103 g per 100 g edible portion. A margin of plus or minus 3% is considered

acceptable (Greenfield & Southgate 2003) because many of the food components are

determined independently on different samples in different laboratories. In the FOODfiles 2012,

we accept that there are 17% of the Food Records that have the sum outside the range. The

explanations for this include the presence of other constituents other than the major proximate

listed above, and other miscellaneous organic compounds (e.g. resistant starch,

oligosaccharides, and polydexrose) which are not measured independently may contribute to

the values. When the proximate analyses are outside the 3% allowance due to the other known

constituents, the typical food component values are still reliable.

2.6 Energy values

Two types of energy data (energy, total metabolisable and energy, total metabolisable including

fibre) are expressed in units of kilocalories (kcal) and kilojoules (kJ). One kcal is equal to

4.184 kJ. All values are calculated from the energy-producing food components (carbohydrate,

available; protein; fat, total; and alcohol) with and without dietary fibre, using conversion factors

listed in Table 3.

Table 3. Energy conversion factors

Source: Food and Agriculture Organisation of the United Nations and the World Health Organisation (2003)

For nutrition information panels, energy is calculated with dietary fibre (energy, total

metabolisable including fibre) as suggested in Standard 1.2.8 of the Australian New Zealand

Food Standards Code (Food Standards Australia New Zealand 2013). There is a separate

online database called „NZ Food Composition Data for Nutrition Information Panels‟ available at

www.foodcomposition.co.nz.

2.7 Protein

For all foods, the protein value is based on the total nitrogen multiplied by a factor related to the

amino acid composition of the food (Greenfield & Southgate 2003).

2.8 Sugars

Sugar total is the sum of the individual monosaccharides (glucose and fructose) and

disaccharides (lactose, maltose and sucrose).

Glycogen, lactose, maltose, sucrose, starch total and oligosaccharides total are expressed as

monosaccharide equivalents calculated using the conversion factors shown in Table 4.



Table 4. Monosaccharide conversion factors

Source: Food Standards Agency (2002)

Disaccharide, total is expressed as monosaccharide equivalents calculated by sum of the

lactose, maltose and sucrose expressed in monosaccharide equivalents.

Sugar, total is expressed as monosaccharide equivalents calculated by sum of the free

monosaccharide and disaccharides expressed in monosaccharide equivalents.

2.9 Carbohydrate

Total carbohydrate is expressed as carbohydrate, total available; carbohydrate, total by

difference; and carbohydrate, total by summation.

Carbohydrate available is the sum of percentage of individual monosaccharides and

disaccharides; starch and glycogen.

Carbohydrate available, monosaccharide equivalents is expressed as monosaccharide

equivalents by sum of the percentage of monosaccharide equivalents of sugar, total; and

starch.

Carbohydrate total (by difference) is the difference between 100 and the sum of the

percentage of water; fat, total; protein; ash and when presents, alcohol.

Carbohydrate total (by summation) is the sum of percentage of sugar, total; starch, total;

oligosaccharides, total; and dietary fibre.

Carbohydrate exchange is the weight (g) of food containing 10 g carbohydrate, available. It

can be calculated using the following formula (Monro 1999).

2.10 Fatty acids

Fatty acid total is calculated by multiplying the total fat with fat-to-fatty-acid conversion factor

(Atwater & Woods 1896; Weihrauch et al. 1977; Greenfield & Southgate 2003). The conversion

factors used for each food are populated in the data files of FOODfiles 2012 V1.

Fatty acids data are expressed as both g/100 g of food and as a percentage of the total fatty

acid content. Individual fatty acids (g/100 g food) are calculated by converting the individual fatty

acid percentage of the total fatty acid to g/100 g of fat using the fat-to-fatty-acid conversion

factor and then to g/100 g food using the fat, total as per the following the formula:


The fatty acids in the New Zealand FOODfiles 2012 are listed in Tables 5−7 with the systematic,

trivial names and abbreviations (Klensin et al. 1989; Beare-Rogers et al. 2001; AOCS Lipid

Library 2011).

The total saturated fatty acid value is the calculated sum of all the individual fatty acids listed

in Table 5.


Table 5. Saturated fatty acids

Total monounsaturated and polyunsaturated fatty acids are the sum of the percentage of

undifferentiated fatty acids listed in the Table 6. The undifferentiated fatty acids, e.g. fatty acid

18:1 omega-9, is calculated from the sum of its differentiated isomer of cis and trans.

Table 6. Monounsaturated fatty acids

Total polyunsaturated omega-3 fatty acid is the sum of the undifferentiated omega-3 fatty

acid in Table 7.


Table 7. Polyunsaturated fatty acids

Total trans fatty acid is the sum of the percentage of individual trans fatty acids in Tables 6

and 7.

The list of the fatty acids that contribute to the total fatty acids are summarised in Appendix 4.

2.11 Vitamins

Some vitamin totals are calculated from their various components and conversion factors as

listed below.

Folate food, naturally occurring food folate (FOLFD) is calculated by subtracting folic acid

(FOLAC) from folate, total (FOL).

Dietary folate equivalents are calculated by multiplying folic acid (FOLAC) by the „folic acid to

dietary folate‟ conversion factor outlined in Table 8 and adding food folate, naturally occurring

folates (FOLFD).

Beta-carotene equivalents are calculated by multiplying alpha-carotene by the „alpha-carotene

to beta-carotene equivalent‟ conversion factor outlined in Table 8 and adding beta-carotene.

Vitamin A total is expressed as retinol equivalents and is calculated by multiplying beta-

carotene equivalents by the „beta-carotene to vitamin A, retinol equivalents‟ conversion factor

outlined in Table 8 and adding retinol.

Niacin equivalents are the sum of the percentage of niacin, preformed and niacin equivalents

from tryptophan.


Vitamin E, alpha-tocopherol equivalents are calculated by multiplying alpha-, beta-, gamma-

and delta-tocopherol by their corresponding conversion factors outlined in Table 8 and summing

them.

Niacin equivalents from tryptophan are calculated by multiplying tryptophan by the

„tryptophan to niacin equivalents‟ conversion factor outlined in Table 8. If the tryptophan value

was not available, it has been imputed as 1.1% of total protein (Health Canada 2010).

Table 8. Vitamin-related conversion factors

Source: Food Standards Agency (2002) and National Health and Medical Research Council (2006)

2.12 Amino acids

Amino acid profiles are expressed in three ways: mg/g of total nitrogen (mg/g N), mg/100 g of

food and g/100 g of food. The amino acids were determined by analysis as mg/100 g of food.

The values can be expressed as mg/g N using the total nitrogen value of the food as follows:

The amino acid (mg/g N) values can be used to calculate the amounts of amino acids in 100 g

food by using the total nitrogen values for foods containing proteins with same amino acids

profiles (Orr & Watt 1957; Paul & Southgate 1978).


3 Download files

FOODfiles 2012 V1 contains four principal data files and two supporting files. Three update files

which include food and components that have been archived and replaced since the release of

the FOODfiles 2010 Version 02 are also available.

The six principal and supporting files listed below are available in two formats: tilde delimited

ASCII UTF8 encoded text files and Microsoft Excel files. These files occupy approximately 13

MB and 64 MB, respectively. The Excel files are available in an Office Excel 2007 XML-based

file format with a file name ending with “.xlsx”.

The update files are only available in Microsoft Office Excel 2010 format.

Principal files

DATA.AP (Standard and unabridged data files)

DATA.FT (Standard and unabridged data files)

CSM.FT

INGREDIENT.FT

Supporting files

NAME.FT

CODE.FT (Standard and unabridged data files)

Update files

Components deleted from latest version of FOODfiles.xlsx

New Food Records replacing old Food Records in latest version of FOODfiles.xlsx

Food Records archived from latest version of FOODfiles.xlsx

Instructions

All files can be found at www.foodcomposition.co.nz and are provided as a Microsoft ®

Windows® installer. Use “My Computer” or “Windows Explorer” to browse to the folder (where

you saved the installation program when downloading it) and double click on the installer

FOODfilesSetup(.msi) to begin the installation. (NOTE: you may not be able to see the .msi

extension, depending on your computer settings). If you do not specify otherwise during the

installation, the New Zealand FOODfiles will be installed in the folder \New Zealand FOODfiles

2012 on your C: disk. If you wish to remove the New Zealand FOODfiles from your computer,

you can do so through the Control Panel | Add or Remove Programs function.

3.1 ASCII text files

ASCII text files are delimited and text fields are separated by tildes (~). The tilde characters can

be replaced with other field separators. To open these files in Microsoft Excel, go to the “Open

file” of the program and find the folder. Make sure you select “Files of Type”. Choose the

appropriate file and open it. The “Text Import Wizard” will be activated. In the first screen

choose “Delimited” and in the “File Origin” drop-down box ensure that the entry contains



“Unicode (UTF8) is selected and press “Next”. In the second screen choose “Other” and type

“~” in the text box and select “[none]” for “Text Qualifier”. Press “Finish” button.

You will notice that all text fields are separated by a tilde character. When a field is null or blank

then two tilde characters will be adjacent to each other. The first line of all text files contains the

copyright text “© Copyright 2013, The New Zealand Institute for Plant & Food Research Limited

and The Ministry of Health. All rights reserved”. The field structure starts from the second line of

all the text files.

3.2 NAME.FT File

The NAME.FT file contains the FoodID, Food name names and descriptions of the foods in New

Zealand FOODfiles 2012. Each food is uniquely described using the following naming structure

in the second line of the text file:

FoodID~Food Name~Alternative Names~Food Description~Food Item Generic Name~Food

Item Kind~Food Item Part~Process/State~Brand/Strain~Grade~Maturity~Genus~Species

~Variety~Sampling Details

Example:

Appendix 5 includes a list of the abbreviations found in NAMES.FT


Table 9. Field definitions of the NAMES.FT file

3.3 CODE.FT File

This file contains the nutritional component name with its Component Identifier being used in

the data files to define the component. Each line is one record and holds information on one

component. The units of measure are „per 100 grams edible portion‟, unless otherwise

specified.

Format:

Component Identifier~Component~Unit

Example: RETOL~Retinol~µg/100g

Where:

RETOL is the „Component Identifier‟

retinol is the component name of the „Component Identifier‟

Units of measure is µg per 100 grams edible portion

Appendix 1 contains a full list of „Component Identifier‟ and food component names.


Table 10. Field definitions of the CODES.FT file

3.4 DATA.FT File

This file contains the data for each component for all foods. Each component forms a record for

each food. The format as defined on the second line of the file contains the header:

FoodID~Component Identifier~Value~Source

Each record in the file is composed of a FoodID followed by a field for each of the Component

Identifier, the component, value and source codes. Example:

C1022~WATER~86.05~z

Where:

C1022 is the FoodID for Smoothie, berry fruit, fortified, related in the file NAME.FT

WATER is the „Component Identifier‟ for WATER, related in the file CODES.FT file

86.05 is the value of water in this food

z is the SOURCE code indicating that the information is analytical data from New

Zealand laboratories (refer to Appendix 2 for Source Codes).

Table 11. Field definitions of DATA.FT

3.5 DATA.AP File

This file contains some of the information already present in DATA.FT but in an alternative

format. It only features the values of the components in each food within rows and columns like

a spreadsheet. The second line of the file contains the name of each of the components, and

the third line contains the units of measure. The subsequent lines contain a field for each

component. These fields are filled by values:


Second line:

FoodID~Chapter~Food Name~Alcohol~Alpha-carotene~Alpha-tocopherol~Ash~Beta-

carotene~Beta-carotene equivalents~Caffeine~Calcium~Carbohydrate, available~

Carbohydrate, total (by difference)~Carbohydrate, total (by summation)~Cholesterol~etc.

Third line:

~Chapter~Food

Name~g/100g~µg/100g~mg/100g~g/100g~µg/100g~µg/100g~mg/100g~mg/100g~g/100g~g/10

g~g/100g~etc.

Subsequent lines, an example (Fifth line):

A1008~A~Bread, wheatmeal, sliced, prepacked,

composite~0.00~0.00~0.80~1.90~0.00~0.00~0.00~86.00~36.60~44.81~etc.

Example: A1008 in tabular form

3.6 CSM.FT File

The common standard measures (CSM) are either expressed as New Zealand metric standards

(Appendix 6) or as the amount commonly purchased or eaten. All the measures were made on

an edible portion, so no adjustments are necessary to account for inedible portion.

The CSM.FT file contains the data for CSM and density for most foods. There may be more

than one CSM for any particular food.

Density is measured as mass density or bulk density. Mass density of a food is defined as its

mass per unit volume. Mass density is typically for liquids and solids. Bulk density is the typical

measurement for powders, grains, or other solids that contain air. The bulk density total volume

includes particle volume, inter-particle void volume and internal pore volume.

The format, as defined on the second line of the CSM.FT file, is:

FoodID~CSM Portion~CSM (g)~Density (g/cm3)


For example:

C1042~1 tablespoon~4.58~0.31

In the example above:

C1042 is the food identifier for Coffee, instant powder, dry, composite reported in the

file NAMES.FT

one tablespoon of C1042 weights 4.58 grams and has a density of 0.31 g/cm3.

NOTE: The weight specified in the CSM (g) field can be used as a percent scaling factor to

convert the component mean values in the DATA.FT and DATA.AP data files to component

values per CSM as all values in DATA.FT and DATA.AP are expressed per 100 g.

CSM and serving sizes (determined on the basis of amount commonly purchased or eaten) are

used for converting g/100 g of nutritional components to grams in CSM or serving size for the

limited foods present in The Concise New Zealand Food Composition Table

www.foodcomposition.co.nz

Table 12. Field definitions of the file CSM.FT

3.7 INGREDIENT.FT File

The INGREDIENTS.FT file contains the FoodID of a recipe, FoodIDs of the ingredients, its Food

Names and Weight Fractions used in that particular recipe. The naming structure for each

record in this file is:

RecipeID~IngredientID~Ingredient Name~Weight Fraction (%)

An Example for a recipe „Sausage, in Yorkshire pudding batted, baked (R5398):

R5398~E108~Flour, wheat, white, standard~14.6

R5398~P10~Salt, table~1.5

R5398~F1028~Milk, standard, 3.3% fat, composite~36.5

R5398~G1008~Egg, chicken, white & yolk, raw~7.3

R5398~N18~Sausage, pork, uncooked~32.8

R5398~J1030~Dripping, beef, Farmland, as purchased~7.3


The example above is presented in tabular form (Table 13) below:

Table 13. An example: explanation for INGREDIENT.FT file

Weight fraction is the percentage of the each ingredient used in the recipe.

Table 14. Field definition of the file INGREDIENTS.FT


4 References

AOCS Lipid Library 2011. A lipd primer. Fatty acids and eicosanoids. AOCS.

http://lipidlibrary.aocs.org/Lipids/fa_eic.html [accessed February 2013].

Atwater WO, Woods CD 1896. The chemical composition of American food materials. No.

Bulletin No. 28. Washington DC., U.S Department of Agriculture. Office of Experiment Stations.

Bannon CD, Craske JD, Felder DL, Garland IJ, Norman LM 1987. Analysis of fatty-acid methyl-

esters with high-accuracy and reliability .6. Rapid analysis by split injection capillary gas-liquid-

chromatography. Journal of Chromatography 407: 231-241.

Beare-Rogers J, Dieffenbacher A, Holm JV 2001. Lexicon of lipid nutrition (IUPAC technical

report). Pure and Applied Chemistry 73(4): 685-744.

Bitsch R, Moller J 1989. Analysis of B6 Vitamers in foods using a modified high-performance

liquid-chromatographic method. Journal of Chromatography 463(1): 207-211.

Bradbury JH, Holloway WD 1988. Chemistry of tropical root crops: significance for nutrition and

agriculture in the Pacific. Canberra, Australian Centre for International Agricultural Research.

Brubacher GB, Muller-Mulot W, Southgate DAT 1985a. Carotene in foodstuffs. Methods for the

determination of vitamins in food, recommended by COST 91. London and New York, Elsevier

applied science publishers.

Brubacher GB, Muller-Mulot W, Southgate DAT 1985b. Methods for the determination of

vitamins in food, recommended by COST 91. Free tocopherols and tocotrienols (Vitamin E) in

edible oils and fats: HPLC method London and New York, Elsevier applied science publishers.

Brubacher GB, Muller-Mulot W, Southgate DAT 1985c. Vitamin A (retinol and retinyl Esters) in

food: HPLC method. Methods for the determination of vitamins in food, recommended by COST

91. London and New York, Elsevier applied science publishers.

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100°C for feeds/dry matter on oven drying at 95–100°C for feeds Official Methods of Analysis of

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8.

Horwitz W, Latimer GW 2005l. AOAC Official Method 948.15: Fat (crude) in seafood. Official


35.1.23.

Horwitz W, Latimer GW 2005m. AOAC Official Method 948.22: Fat (crude) in nuts and nut

products Official Methods of Analysis of AOAC International. 18 ed. Gaithersburg, MD, AOAC


Horwitz W, Latimer GW 2005n. AOAC Official Method 950.46 : Moisture in meat. Official


39.1.02.

Horwitz W, Latimer GW 2005o. AOAC Official Method 950.54: Fat (Total) in food dressing.

Official Methods of Analysis of AOAC International. 18 ed. Gaithersburg, MD, AOAC


Horwitz W, Latimer GW 2005p. AOAC Official Method 952.06: Fat in ice cream and frozen

desserts. Official Methods of Analysis of AOAC International. 18 ed. Gaithersburg, MD, AOAC



Horwitz W, Latimer GW 2005q. AOAC Official Method 960.39:Fat (crude) or ether extracts in

meat Official Methods of Analysis of AOAC International. 18 ed. Gaithersburg, MD, AOAC


Horwitz W, Latimer GW 2005r. AOAC Official Method 963.15: Fat in cacao products Official


31.4.02.

Horwitz W, Latimer GW 2005s. AOAC Official Method 968.06: Protein (crude) in animal feed.



Horwitz W, Latimer GW 2005t. AOAC Official Method 970.50: Fat (vegetable) in butterfat.



Horwitz W, Latimer GW 2005u. AOAC Official Method 970.51: Fats (animal) in vegetable fats

and oils (determination of cholesterol) Official Methods of Analysis of AOAC International. 18

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Horwitz W, Latimer GW 2005x. AOAC Official Method 980.13: Fructose, glucose, lactose,

maltose, and sucrose in milk chocolate. Official Methods of Analysis of AOAC International. 18


Horwitz W, Latimer GW 2005y. AOAC Official Method 981.05: Crude protein in meat. Official


39.1.19.

Horwitz W, Latimer GW 2005z. AOAC Official Method 982.30: Protein efficiency ratio. Official


45.3.05.

Horwitz W, Latimer GW 2005aa. AOAC Official Method 985.28: Sulfur amino acids in food,

feed ingredient, and processed foods. Official Methods of Analysis of AOAC International. 18


Horwitz W, Latimer GW 2005ab. AOAC Official Method 985. 29: Total dietary fiber in foods



Horwitz W, Latimer GW 2005ac. AOAC Official Method 988.05: Protein (crude) in animal feed

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AOAC International Pp. 4.2.03.


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MD, AOAC International Pp. 45.4.04.

Horwitz W, Latimer GW 2005ae. AOAC Official Method 989.05: Fat in milk. Official Methods of

Analysis of AOAC International. 18 ed. Gaithersburg, MD, AOAC International Pp. 33.2.26.

Horwitz W, Latimer GW 2005af. AOAC Official Method 991.43: Total, soluble, and insoluble

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MD, AOAC International Pp. 32.1.07.

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Appendices

Appendix 1. List of components reported in the FOODfiles 2012 V1and Concise Table 9th Edition 2012, including Component Identifier, Components Name, INFOODS Tagname and new components added


Appendix 1 continued
























Appendix 2. Source codes

Source Code

Source Reference

a FSANZ−NUTTAB Food Standards Australia New Zealand (2006, 2011)

b UK/National Nutrient Databank/McCance and Widdowson‟s The Composition of Foods integrated dataset (Co FIDS)

Holland et al. (1991); Food Standards Agency (2002)

c Calculated by FIMS after data entry Calculated by internally developed Java application, FIMS

d Derived from any of several published sources

Food Standards Agency (2002); Food and Agriculture Organisation of the United Nations and the World Health Organisation (2003); Greenfield and Southgate (2003)

f Fortified Manufactured Food Database (2011)

g Data estimated based on the ingredients or related food

h, s, j Pacific Islands Food Composition Tables and publications

Bradbury and Holloway (1988); English et al. (1996); Dignan et al. (2004)

l Analytical value less than the limit of detection/quantitation

m Manufacturers supplied data Nutrition Information Panel (NIP)

o

Other overseas Databases:

Health Canada – Canadian Nutrient File (CNF)

Health Canada (2010)

Danish Food Composition Databank Technical University of Denmark (2010)

Finnish Food Composition Database-FINELI

National Institute for Health and Welfare (2010)

Food Composition database for Epidemiological Studies in Italy

Gnagnarella and Salvini (2008)

Sugiyama University-Food Composition Database

Sugiyama Jogakuen University (2004)

Health Promotion Board-Nutrient Composition of Foods

Health Promotion Board (2003)

p Presumed zero Based on the published sources, food is not a source for components

q German Food Code and Nutrient Data Base (BLS)

Federal Research Centre for Nutrition and Food (BFEL) (2005)

r Value derived from a related food Imputed from the related food

u USDA National Nutrient Database U.S. Department of Agriculture Agricultural Research Service (1998, 2006, 2007, 2008, 2009, 2010, 2011)

t Food Composition Table for Use in East Asia

Wu Leung et al. (1972)

v Food Composition Table for Use in Africa Wu Leung (1968)

w Value derived from sample with unknown dry matter/water; may not be directly related to water value presented

x No confidence in selected value

y Australian Aboriginal Foods Miller et al. (1993)

z New Zealand analytical data


Appendix 3. Analytical methods

Component Method Reference

Alcohol Palo and Ilkova (1970)

Ash Horwitz and Latimer (2005h); Horwitz and Latimer (2005a, i, c, k, j)

Fat, Total Internatinal Dairy Federation (2004); Horwitz and Latimer (2005b, I, m, o, p, q, r, ae)

Nitrogen Total Horwitz and Latimer (2005s, y, ag, ac)

Fatty acid Bannon et al. (1987); Sukhija and Palmquist (1988)

Dietary Fibre Horwitz and Latimer (2005ab, af)

NSP Englyst and Cummings (1988); Englyst et al. (1994)

Starch resistant Englyst et al. (1992)

Sugars Horwitz and Latimer (2005x)

Water Horwitz and Latimer (2005d, e, g, n)

Al, As, B, Ba, Ca, Cd, Cs, Cr, Co, Cu, Fe, Hg, K, Li, Mg, Mn, Mo, Na, Ni, P, Pb, Rb, S, Si, Sn, Sr, V, Zn

Martin et al. (1994); Horwitz and Latimer (2000); Mendham et al. (2000)

As, Se, I, Hershey and Oostdyk (1988); Fecher et al. (1998)

Fluoride Dabeka et al. (1979)

Alpha- and Beta- carotene Brubacher et al. (1985a); European Committee for Standardization (2000b); McGhie & Rowan (2012)

Lutein and Zeaxanthin McGhie and Ainge (2002); McGhie & Rowan (2012)

Retinol Brubacher et al. (1985c); European Committee for Standardization (2000a); Horwitz and Latimer (2005w)

Folate, total and Folic acid, synthetic folic acid

Davis et al. (1970); Tamura (1990); DeVries et al. (2005)

Thiamine European Committee for Standardization (2003a)

Riboflavin Egberg and Potter (1975); Dunbar and Stevenson (1979); European Committee for Standardization (2003b)

Niacin, preformed Woollard (1984); European Committee for Standardization (2009)

Pantothenic acid (Vitamin B5) Davidek et al. (1985)

Vitamin B6 Bitsch and Moller (1989); Olds et al. (1993); Oldsweese (1993)

Vitamin B12 Green et al. (1974)

Vitamin C European Committee for Standardization (2003c)

Vitamin D Horwitz and Latimer (2005ah, ai)

Alpha-Delta- and Gamma-tocopherol Brubacher et al. (1985b); Horwitz and Latimer (2005v)

Vitamin K Damon et al. (2005)

Biotin Indyk et al. (2000)

Caffeine Woollard (1982)

Cholesterol Horwitz and Latimer (2005u, t, f)

Amino acids Horwitz and Latimer (2005z,aa, ad, ag)

Organic acids Doyon et al. (1991)


Appendix 4. Individual fatty acids contributing to the total fatty acids

Co

mp

on

en

t

Iden

tifi

er

FA

SA

TF

FA

MS

F

FA

PU

F

FA

LC

PU

N3F

FA

PU

N3F

FA

PU

N6F

FA

TR

NF

F4D0F √

F6D0F √

F8D0F √

F10D0F √

F12D0F √

F13D0F √

F14D0F √

F15D0F √

F16D0F √

F17D0F √

F18D0F √

F20D0F √

F21D0F √

F22D0F √

F23D0F √

F24D0F √

F10D1F √

F12D1F √

F14D1F √

F14D1N5F

F15D1F √

F16D1F √

F16D1CF

F16D1TF √

F17D1F √

F18D1F √

F18D1CF

F18D1TF √

F18D1N7F

F18D1CN7F

F18D1TN7F

F18D1N9F

F18D1CN9F

F18D1TN9F

F20D1F √

F20D1N11F

F20D1N9F

F22D1F √

F22D1N11F

F22D1N9F

F24D1F √



Co

mp

on

en

t

Iden

tifi

er

FA

SA

TF

FA

MS

F

FA

PU

F

FA

LC

PU

N3F

FA

PU

N3F

FA

PU

N6F

FA

TR

NF

F18D2F √ F18D2CF F18D2TF √

F18D2N6F

F18D2CN6F F18D2TN6F F18D2CN9TN11F

F18D3F √ F18D3N3F √ F18D3N6F √ F18D4F √

F18D4N3F √ F20D2F √

F20D2N6F √ F20D3F √

F20D3N3F √ √

F20D3N6F √ F20D4F √

F20D4N3F √ √ F20D4N6F √ F20D5F √ F20D5N3F √ √

F21D5F √

F21D5N3F √ F22D2F √ F22D2N6F √

F22D4F √

F22D4N6F √

F22D5F √ F22D5N3F √ √ F22D5N6F √

F22D6F √ F22D6N3F √ √ √

The individual fatty acids without the ticks contribute to the undifferentiated fatty acids as explained in the Section 2.5.


Appendix 5. Key to abbreviation

Abbreviation Meaning

AP Applix Presents file extension

ASCII American Standard Code for information changes

comp composite

CSM Common Standard Measure

dbl double

FIMS Food Information Management System

FT Full Text index file extension

med medium

min minutes

NIP Nutrition Information Panel

NZFCD New Zealand Food Composition Database

orig original

reg regular

sgl single

std standard


Appendix 6. Units of measure and New Zealand metric standards

Units Definition

% percent

µg

1 cup

½ cup

¼ cup

microgram

250 mL

125 mL

60 mL

1 tablespoon 15 mL

1 teaspoon

°C

5 mL

degree Celsius

cm centimetre

cm3 cubic centimetre

g grams

g/100g TFA gram per 100 g of total fatty acids or gram per percentage of total fatty acids

kcal kilocalories

kg kilogram

kJ

l

Kilojoules

litre

mg milligram

mg/g N milligram amino acid per gram nitrogen present in food

mL millilitres

Documents

Foodfiles 2012 Manual