Abstract
Early food composition studies were carried out to identify and determine the chemical nature of the principles in foods that affect human health. These studies, which were also concerned with the mechanisms whereby chemical constituents exert their influence, provided the basis for the early development of the science of nutrition (McCollum, 1957) and continue to be central to the nutritional sciences. Current knowledge of nutrition is still incomplete, and studies are still required, often at an ever-increasing level of sophistication, into the composition of foods and the role of these components and their interactions in health and disease.
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© 1992 Springer Science+Business Media Dordrecht
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Greenfield, H., Southgate, D.A.T. (1992). Food Composition Data and Food Composition Data Bases. In: Food Composition Data. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-3544-7_2
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DOI: https://doi.org/10.1007/978-1-4615-3544-7_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4613-6573-0
Online ISBN: 978-1-4615-3544-7
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