Significance
Background
Methods
Programme of Actions
Training Workshop
-Prioritization of foods and nutrients for inclusion into FCT |
-Sampling of foods for analysis |
-(Literature) sources of food composition |
-Choice of analytical methods |
-Review of methods of analysis of proximate constituents and micro nutrients |
-Principles of compiling and updating |
-Laboratory data quality and ASEAN activities for ensuring data quality |
-Consequences of errors in FCT for research applications |
-Component identification |
-Value documentation |
-Evaluation of data quality |
-Guidelines for data checking prior to release of food composition table |
-Quality assessment exercises |
-Consequences of errors in FCT for research applications |
Selection of Foods and Completion with Nutrient Data
Selection of Key Foods for Detailed Quality Assessment
Detailed Quality Assessment on Key Foods and Selected Micronutrients
Nutrient | Iron | |||
INFOODS component tag name | FE | |||
Food name (English) | Rice, polished, steamed | |||
Food code (FC) | 01015 | |||
Source (reference) available? (Answer: yes or no) | Yes | |||
Full reference: Puwastein et al. (2015) | ||||
Content (unit/matrix unit) | 0.20 mg / 100 g |
YES | NO | N/A | QI | |
---|---|---|---|---|
FOOD DESCRIPTION
| ||||
FOR ALL TYPES OF FOOD
| ||||
Is the food group known? | x | |||
Was the food source of the food or of the main ingredient clearly provided? | x | |||
Was the part of plant or part of animal clearly indicated? | x | |||
If relevant, was the analysed portion described and is it stated explicitly if the food was analysed with or without the inedible part? | x | |||
If relevant, was the extent of heat treatment provided? | x | |||
If the food was cooked, were satisfactory cooking method details provided? | x | |||
Was relevant information on treatment applied provided? | x | |||
Was information on preservation method provided? | x | |||
If relevant, was information on packing medium provided? | x | |||
(If relevant) Was information about the origin of food provided? | x | |||
If relevant, was the month or season of production indicated? | x | |||
Was the moisture content of the sample measured and the result given? | x | |||
FOR MANUFACTURED PREPACKED FOOD ONLY
| ||||
Was generic name provided? | x | |||
Was commercial name provided? | x | |||
If relevant, was brand name provided? | x | |||
Was relevant information on consumer group/dietary use/label claim provided? | x | |||
Was recipe description provided? | x | |||
Food Description QI: Y/(Y + N) × 5
| 3 | |||
COMPONENT IDENTIFICATION
| ||||
Is the component described unambiguously? | x | |||
Is the unit unequivocal? | x | |||
Is the matrix unit unequivocal? | x | |||
Component identification QI
| 5 | |||
SAMPLING PLAN
| ||||
Was the sampling plan developed to represent consumption in the country where the study was conducted? | x | |||
Was the number of primary samples > 9? | x | |||
If relevant, were samples taken during more than one season of the year? | x | |||
If relevant, were samples taken from more than one geographical location? | x | |||
If relevant, were samples taken from the most important sales outlets (supermarket, local grocery, street market, restaurant, household…)? | x | |||
If relevant, was more than one brand (for manufactured pre-packed product) or more than one cultivar (for plant foods) or subspecies (for animal foods) sampled? | x | |||
Sampling plan QI
| 2 | |||
NUMBER OF ANALYTICAL SAMPLES
| ||||
Is the number of analytical samples 1? | ||||
Is the number of analytical samples 2? | x | |||
Is the number of analytical samples 3? | ||||
Is the number of analytical samples 4? | ||||
Is the number of analytical samples ≥ 5? | ||||
Number of analytical samples QI
| 2 | |||
SAMPLE HANDLING
| ||||
If relevant, were appropriate stabilization treatments applied (e.g. protection from heat/air/light/microbial activity)? | x | |||
Were the samples homogenized? | x | |||
Sample handling QI
| 3 | |||
ANALYTICAL METHOD
| ||||
Does the analytical method used in the source match the list of appropriate analytical methods given in the guidelines for analytical methods? | x | |||
Are the key method steps appropriate for the method described? | x | |||
Analytical method QI
| 5 | |||
ANALYTICAL QUALITY CONTROL
| ||||
Were analytical portion replicates tested? | x | |||
Was the laboratory accredited for this method or was the method validated by performance testing? | x | |||
If available, was an appropriate reference material or a standard reference material used? | x | |||
Analytical quality control QI
| 5 | |||
Overall QI
| 25 | |||
Normalized QI: (overall QI–7)/(35–7) × 10
| 6.4 |
Regrouping of Foods
Results
Ca | Fe | Zn | B1 | B2 | B6 | B12 | Folate | Vitamin A | Vitamin C | |
---|---|---|---|---|---|---|---|---|---|---|
Cambodia (3.4–5.1) | 4.3 | 4.7 | 4.3 | 4.5 | 4.7 | 4.2 | 4.3 | 4.7 | 4.5 | 4.6 |
Thailand (5.7–9.2) | 7.6 | 7 | 7.6 | 7.3 | 7.9 | 7.2 | 7.3 | 7.3 | 8.2 | 8.0 |
Vietnam (6.1–9.4) | 6.6 | 6.4 | 6.4 | 6.5 | 6.5 | n.a. | n.a. | n.a. | 6.4 | 6.7 |
Laos (no QA) | n.a. | n.a. | n.a. | n.a. | n.a. | n.a. | n.a. | n.a. | n.a. | n.a. |
Indonesia (2.6–8.2) | 5.6 | 6.1 | 5.9 | 5.2 | 6.6 | 6.6 | n.a. | n.a. | 5.6 | 4.1 |