Abstract
Food composition tables provide information on the levels of nutrients and other components in foods. These data are required for evaluating and planning nutrient intakes of individuals and of population groups. Sources of composition data include laboratory analyses, food labels, calculations for recipes, and imputations from similar foods. Users of these tables should ensure that the required foods and nutrients are included, that foods have been sampled and analyzed correctly, and that appropriate quality control procedures have been utilized. A conference on food composition issues is held annually in the USA, and an international conference is held biannually.
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