food composition table for bangladesh - agriculture

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  • Food Composition Table for Bangladesh

    Institute of Nutrition and Food Science

    Centre for Advanced Research in Sciences

    University of Dhaka

    With the Support of

    National Food Policy Capacity Strengthening Programme

    In compliance with

  • Food Composition Table for Bangladesh

    Nazma Shaheen, Abu Torab MA Rahim, Md. Mohiduzzaman, Cadi Parvin Banu, Md. Latiful Bari, Avonti Basak Tukun,

    MA Mannan, Lalita Bhattacharjee, Barbara Stadlmayr

    Institute of Nutrition and Food Science

    Centre for Advanced Research in Sciences University of Dhaka, Dhaka-1000, Bangladesh

    With the support of

    National Food Policy Capacity Strengthening Programme (NFPCSP)

    Ministry of Food (MF) Government of the Peoples Republic of Bangladesh (GPRB)

    The Food and Agriculture Organization of the United Nations (FAO)

    United States Agency for International Development (USAID)

    European Union (EU)

    In compliance with

    International Network of Food Data Systems (INFOODS)

  • ii

  • Food Composition Table for Bangladesh First Edition June 2013

    Cover and Book Design Sidhartha Dey Lecturer Jatiya Kabi Kazi Nazrul Islam University Trishal, Mymensingh, Bangladesh

    Assisted by Saiful Islam Institute of Nutrition and Food Science University of Dhaka Dhaka-1000

    Printed by INTERGRAPHIC LIMITED 27/5/Kha, Topkhana Road, Segun Bagicha, Dhaka- 1000. Printed with partial financial support from Janata Bank Ltd., Bangladesh ISBN: 978984337522-3

  • iv

    Contents

    Abbreviations v

    Acknowledgements vi

    Background ix

    Introduction ix

    Explanatory Notes ix

    Compilation Process ................................................................................................................................................ ix

    FAO/INFOODS Guidelines ............................................................................................................................... x

    TAGNAMES ........................................................................................................................................................ x

    Food Identification ..................................................................................................................................................... x

    Definition and expression of components ............................................................................................................... xi

    Notes on components ............................................................................................................................................ xiii

    Methodology for key foods identification and analysis ........................................................................................ xvi

    Cooked foods and Recipes .................................................................................................................................. xviii

    Documentation, quality and source of data ........................................................................................................xxii

    Recommendations xxiii

    Annex 1. Amino acids of selected foods 140

    Annex 2. Fatty acids of selected foods 143

    Annex 4. Antinutrients of selected foods 153

    Annex 5. Total sugar of selected foods 156

    Annex 6. List of recipes 159

    Annex 7. Food Index 164

  • v

    Abbreviations

    AAA Amino Acid Auto-analyzer AAS Atomic Absorption Spectroscopy AOAC Association of Official Analytical Chemists ASEAN Association of Southeast Asian Nations BARC Bangladesh Agricultural Research Council BARI Bangladesh Agricultural Research Institute BCSIR Bangladesh Council of Scientific and Industrial Research

    BIRDEM Bangladesh Institute of Research and Rehabilitation for Diabetes, Endocrine and

    Metabolic Disorders CARS Centre for Advanced Research in Science DB Database DKP Deshio Khaddyodrobbeyer Pushtiman EU European Union FAO Food and Agriculture Organization of the United Nations FCDB Food Composition Database for Bangladesh FCT Food Composition Table FDA Food and Drug Administration FPMU Food Planning and Monitoring Unit GAE Gallic Acid Equivalent GLC Gas Liquid Chromatography HIES Household Income and Expenditure Survey HKI Helen Keller International HPLC High Performance Liquid Chromatography HYV High Yielding Variety ICPMS Inductively Coupled Plasma Mass Spectrometry INFOODS International Network of Food Data Systems INFS Institute of Nutrition and Food Science IPHN Institute of Public Health Nutrition IUPAC International Union of Pure and Applied Chemistry KFs Key Foods NE Niacin Equivalent NFPCSP National Food Policy Capacity Strengthening Programme NGO Non Government Organization NIN National Institute of Nutrition NV Nutritive Value PUFA Polyunsaturated Fatty Acids RAE Retinol Activity Equivalent RE Retinol Equivalent RF Retention Factor SD Standard Deviation SOP Standard Operating Procedure TE Trolox Equivalent UNU United Nations University USAID United States Agency for International Development USDA United States Department of Agriculture WFP World Food Program YF Yield Factor

  • vi

    Acknowledgements

    Over the last four decades many individuals, institutions and research organizations contributed to the field of food composition analysis in Bangladesh. The authors would like to acknowledge Late Professor Kamaluddin Ahmed, founder Director of Institute of Nutrition and Food Science (INFS), University of Dhaka for his leading role in developing the Bangladeshi food composition table during 1973 to 1977. We also acknowledge Professor Nazmul Hassan and his associates who published Tables of Nutrient Composition of Bangladeshi Foods (English version) in 1988 with particular emphasis on Vitamin A content. We appreciate the active contribution of various academic, research and government institutions (especially Institute of Nutrition and Food Science (INFS), University of Dhaka) as well as authors of published papers, various reports, scientific proceedings and theses of MS, M.Phil and PhD level for providing analytical food composition data (contributors names have been cited in bibliography). It is their active contribution that made it feasible to proceed with the construction of a comprehensive database and, ultimately, an updated food composition table for Bangladesh (FCT). The authors are grateful to the Government of the Peoples Republic of Bangladesh, National Food Policy Capacity Strengthening Programme (NFPCSP), Food Planning and Monitoring Unit (FPMU) and Food and Agriculture Organization of the United Nations (FAO) for technical assistance and the European Union (EU) and United States Agency for International Development (USAID) for financing the project. We appreciate the encouragement and support given by Mr. Mike Robson, FAO Representative in Bangladesh and Dr. Ciro Fiorillo, Chief Technical Advisor NFPCSP-FAO. We place on record the guidance and support extended by Dr. Nur Ahamed Khondaker, Research Grants Administrator, NFPCSP-FAO on the administrative procedures and financial management of the work. We acknowledge the International Network of Food Data System (INFOODS) for their encouragement and resources including Compilation Tool 1.2.1 for the construction and development of a comprehensive Food Composition Database for Bangladesh (FCDB). We like to thank Dr. U. Ruth Charrondiere, FAO Nutritionist and INFOODS coordinator for extending her support including technical knowledge and effective guidance that turned the dream for a comprehensive FCDB into reality. We are grateful to Mr. T. Longvah, Deputy Director of National Institute of Nutrition (NIN), Hyderabad, India and Coordinator of SAARCFOODS, Regional database center of INFOODS for his involvement as Honorary International Advisor in this initiative. We acknowledge his technical and logistic support in transforming existing FCT to updated FCDB with global harmonization. We are thankful to National Advisor Professor Amir Hossain Khan, a leading analytical chemist of the nation with long standing experience in food analysis, for his effective contribution through technical advice, valuable suggestions and logistic support to generate quality data for food constituents. Prof. Shigeki Masunaga, Yokohama National University, Japan provided logistic support for analyzing trace elements and heavy metals of 20 key foods (KFs) employing ICPMS for which we are grateful. We are thankful to Prof. Altaf Hussain, Director, Center for Advanced Research in Sciences (CARS), University of Dhaka for institutional and logistics support; Prof. Kawser Ahmed, Chairman, Department of Oceanography, University of Dhaka for identifying and critical checking of fish samples; Dr. Md. Aliur Rahman, Department of Botany, University of Dhaka for identifying and critical checking of the plant food samples; and Prof. ABM Faruk, Department of Pharmaceutical Technology, University of Dhaka for supplying certified reference materials for vitamins C, B1, B2 and B6.

    The authors express gratitude to Prof. Md. A. H. Bhuyan, INFS, University of Dhaka; Prof. Khan Moududur Rahman, INFS, University of Dhaka; Prof. Sultana Sayed, INFS, University of Dhaka and Prof. Lutfor Ahmed, INFS, University of Dhaka for their insightful suggestions, experienced comments and valuable support from their respective positions. We acknowledge the contribution offered by Mr. Abul Kashem, Bangladesh Agricultural Research Council (BARC); Mr. Najim Uddin, Bangladesh Agricultural Research Institute (BARI); Prof. A. I. Mustafa, Chairman, Bangladesh Council of Scientific and Industrial Research (BCSIR)

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