DOCSLIB.ORG

Test Results May Initially Seem Daunting but You Should Not Panic

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Test Results May Initially Seem Daunting but You Should Not Panic T e st Re sults Pl ease f in d y ou r TEST RESUL TS REPOR T w it h in t h is docu m en t . W e w ou l d ask y ou t o r ead al l of t h er e por t f ir st of al l t o h el p y ou u n der st an d t h e r esu l t s f u l l y . Wit h in t h is r epor t y ou w il l f in d t h e f ol l ow in g: F o o d I n t o l e r a n c e s N o n - F o o d I n t o l e r a n c e s N u t r i t i o n a l D e f i c i e n c i e s M e t a l s T o x i c i t y G u t B i o m e H o r m o n e I m b a l a n c e D i g e s t i v e H e a l t h & M e t a b o l i s m A n a l y s i s T o h el p y ou u n der st an d y ou r r epor t , t h e h eader s in each sect ion w il l ex pl ain h ow y ou r sam pl e h as been t est ed. Al l of t h e it em s l ist ed in y ou r r epor t w il l h av e an ex pl an at ion of f u r t h er det ail s on w h er e t h e it em s ar e f ou n d, or t h e com posit ion s. Pl ease n ot e t h at if y ou h av e n o r esu l t s in t h e Gu t Biom e or Hor m on e I m bal an ce sect ion s, it ’s becau se y ou r body is sh ow in g n o an om al ies h er e. At t h e en d of y ou r r epor t , w e h av e su ggest ed a f u l l pl an of act ion on r em ov in g t h e f ood an d n on - f ood it em s f r om y ou r diet , as w el l as h ow y ou can ch an ge t h e f oods y ou eat t o giv e y ou r body w h at is n eeded. Kin d R egar ds, Test R esul t s F o o d I n t o l e r a n c e s Th e s e a r e t h e i t e m s wh i c h y o u r s a m p l e h a s s h o wn y o u wi l l p o t e n t i a l l y h a v e a r e a c t i o n t o , a n d t h e r e f o r e a r e a f o o d i n t o l e r a n c e . T o f u r t h e r h e l p y o u u n d e r s t a n d t h e s e i t e m s , e a c h f o o d i t e m wi l l h a v e a n e x p l a n a t i o n n e x t t o i t t o s h o w y o u wh e r e i t c a n b e f o u n d . A l l i t e m s wh i c h a r e l i s t e d i n y o u r r e p o r t h a v e a n i n t o l e r a n c e l e v e l o f o v e r 8 5 % a s y o u wi l l s e e f r o m t h e p e r c e n t a g e l e v e l s l i s t e d o n t h e r i g h t - h a n d s i d e . Th e r e a s o n we o n l y r e p o r t i t e m s a b o v e t h i s t h r e s h o l d i s b e c a u s e 8 5 % i s t h e p o i n t a t wh i c h y o u wo u l d e x p e c t t o s t a r t e x p e r i e n c i n g s y m p t o m s o f a n i n t o l e r a n c e . A c a i B e r r y 31% A su per f ood t h at can be eat en w h ol e or j u iced A l e 99% A t y pe of beer - u su al l y sw eet er in t ast e an d br ew ed w it h ou t h ops. A l m o n d 61% An edibl e n u t , ov al in sh ape w it h a w oody sh el l . O f t en u sed in cookin g / bakin g A l m o n d m i l k 38% Al m on d m il k is a dair y - f r ee al t er n at iv e t o m il k m ade f r om al m on d seeds. A n c h o v y 0% A sm al l f ish . Pr eser v ed in sal t an d oil . A p p l e J u i c e 60% Ju ice m ade by squ eez in g t h e f r u it . A p p l e s 61% A f r u it - n u m er ou s dif f er en t species. Col ou r s ar e u su al l y gr een an d r ed. A p r i c o t s 24% A j u icy , sof t f r u it . O f t en or an ge- y el l ow in col ou r . A r t i c h o k e ( C o o k e d ) 98% A v ar iet y of t h ist l e, cu l t iv at ed f or eat in g A s c o r b i c a c i d ( V i t a m i n C ) Ascor bic acid al so kn ow n as Vit am in C, essen t ial f or gr ow t h , h eal t h y t eet h , gu m s, bon es, skin an d 22% bl ood v essel s an d aidin g t h e absor pt ion of ir on , is f ou n d n at u r al l y in m an y f r esh f r u it s an d v eget abl es. S ign s of def icien cy - Easy br u isin g, dr y skin , sl ow m et abol ism A s p a r a g u s 7% T h e y ou n g sh oot s of an Eu r asian pl an t . Eat en as a v eget abl e. A u b e r g i n e 54% Pu r pl e egg sh aped f r u it ( Al so kn ow n as an Eggpl an t ) . O f t en eat en as a v eget abl e. A v o c a d o 82% A pear sh aped f r u it , w it h r ou gh skin an d oil y edibl e f l esh . O f t en eat en in sal ads, dips an d cookin g. B a c o n 38% A m eat pr odu ced f r om t h e pig B a n a n a 22% A l on g, cu r v ed f r u it w it h edibl e f l esh an d y el l ow skin .
Load more

Recommended publications
  • New Animal Products
    RIRDC Completed Projects in 2006 - 2007 and Research in Progress as at June 2007 NEW ANIMAL PRODUCTS October 2007 RIRDC Publication No 07/002 © 2007 Rural Industries Research and Development Corporation. All rights reserved. ISBN 1 74151 402 9 ISSN 1440 6845 RIRDC Completed Projects in 2006 - 2007 and Research in Progress as at June 2007 - New Animal Products Publication No 07/002 The information contained in this publication is intended for general use to assist public knowledge and discussion and to help improve the development of sustainable regions. You must not rely on any information contained in this publication without taking specialist advice relevant to your particular circumstances. While reasonable care has been taken in preparing this publication to ensure that information is true and correct, the Commonwealth of Australia gives no assurance as to the accuracy of any information in this publication. The Commonwealth of Australia, the Rural Industries Research and Development Corporation (RIRDC), the authors or contributors expressly disclaim, to the maximum extent permitted by law, all responsibility and liability to any person, arising directly or indirectly from any act or omission, or for any consequences of any such act or omission, made in reliance on the contents of this publication, whether or not caused by any negligence on the part of the Commonwealth of Australia, RIRDC, the authors or contributors. The Commonwealth of Australia does not necessarily endorse the views in this publication. This publication is copyright. Apart from any use as permitted under the Copyright Act 1968, all other rights are reserved. However, wide dissemination is encouraged.
    [Show full text]
  • Platinum Plus Food Sensitivities Test Report
    Food Sensitivities Test Report Platinum Plus Patient Information PATIENT II, PRETEND Date of Birth: 11/04/1977 Gender: F Lab Director Lab Information Date Received: 02/11/2010 Date Collected: Date Reported: 12/12/2017 Dr.Jennifer Spiegel, M.D. HCP: Sample Physician Clinic ID: 10804 Lab ID: 68220 SEVERE MODERATE MILD* ACCEPTABLE / NO REACTION Item Count: 237 AVOCADO ANCHOVY ACORN SQUASH* VEGETABLES / LEGUMES GARLIC ARTICHOKE ALMOND* ADZUKI BEANS ARUGULA ASPARAGUS BELL PEPPER MIX ICEBERG LETTUCE BASIL BISON* BLACK BEANS BLACK-EYED PEA BOK CHOY BOSTON BIBB LETTU LAMB BEEF BLACKBERRY* BRSSLS SPROUT BUTTERNUT SQUASH BUTTON MUSHROOM CABBAGE SWEET POTATO CATFISH BRAZIL NUT* CANNELLINI BEANS CAPERS CARROT CAULIFLOWER SWORDFISH CLAM BROCCOLI* CELERY CHICKPEA CHICORY COLLARD GREENS CORN CHICKEN LIVER* CUCUMBER EGGPLANT ENDIVE ESCAROLE EGG YOLK CHIVES* FAVA BEAN FENNEL SEED JALAPEÑO PEPP KALE MUSSEL CLOVE* KELP KIDNEY BEAN LEAF LETT (RED/GR LEEK PINTO BEAN CODFISH* LENTIL BEAN MUNG BEAN MUSTARD GREENS NAVY BEAN RADISH DILL* OKRA PARSNIP PORTOBELLO MUSHRM RED BEET / SUGAR SORGHUM EGG WHITE* ROMAINE LETT SCALLION SHALLOTS SHIITAKE MUSHRM TUNA FLOUNDER* SOYBEAN SPAGHETTI SQUASH SPINACH STRING BEAN WALNUT GREEN PEA* SWISS CHARD TARO ROOT TOMATO WATER CHESTNUT HONEYDEW MLN* WATERCRESS YAM YELLOW SQUASH ZUCCHINI SQUASH LIMA BEAN* LIME* MACADAMIA* ONION* FRUITS PEPPERMINT* APPLE APRICOT BANANA BLACK CURRANT RHUBARB* BLUEBERRY CANTALOUPE CHERRY CRANBERRY SAGE* DATE FIG GRAPE GRAPEFRUIT TURNIP* GUAVA KIWI LEMON LYCHEE VANILLA* MANGO MULBERRY NECTARINE OLIVE
    [Show full text]
  • ALCAT Testing Is Available from BRENEWED.COM
    Patient Name: BONNIE SCHNAUTZ Test Date: 01 Nov 2013 Food Sensitivity Test Healthcare Provider: DR. BONITA SCHNAUTZ File #: 10/31/2013 (200) Severe Moderate Mild VEGETABLES / LEGUMES Intolerance Intolerance Intolerance ASPARAGUS BEET BELL PEPPERS BLACK BEANS COTTONSEED ACORN SQUASH APRICOT* BLACK-EYED PEAS BROCCOLI BRUSSEL SPROUTS BUTTERNUT SQUASH EGG WHITE BLUEBERRY ARTICHOKE* BUTTON MUSHROOM CABBAGE CARROT CAULIFLOWER LEMON AVOCADO* CELERY CHICK PEA CUCUMBER EGGPLANT SCALLIONS BAY LEAF* FAVA BEAN FENNEL SEED GREEN PEA ICEBERG LETTUCE SQUID BLACK CURRANT* JALAPENO PEPPER KALE KELP KIDNEY BEAN TOMATO BLACK PEPPER* LEEK LENTIL BEAN LIMA BEAN MUNG BEAN WILD RICE BOK CHOY* NAVY BEAN OKRA ONION PINTO BEAN ZUCCHINI SQUASH BUCKWHEAT* PORTOBELLO MUSHRO RADISH RED/GRN LEAF LETTUC SOYBEAN CHILI PEPPER* SPINACH SQUASH (Yellow) STRING BEAN TURNIP CLAM* WATERCRESS WHITE POTATO COCONUT* CORIANDER* ENDIVE* HADDOCK* HALIBUT* FRUITS HONEY* APPLE BANANA BLACKBERRY CANTALOUPE MUSSEL* CHERRY CRANBERRY DATE FIG MUSTARD* GRAPE GRAPEFRUIT HONEYDEW (MELON) KIWI PARSNIP* LIME MANGO NECTARINE OLIVE PUMPKIN* ORANGE PAPAYA PEACH PEAR ROMAINE LETTUCE* PINEAPPLE PLUM POMEGRANATE RASPBERRY SAFFRON* STRAWBERRY WATERMELON SHRIMP* SNAPPER* SWEET POTATO* SWISS CHARD* MEAT TUNA* TURKEY* BEEF BISON CHICKEN CHICKEN LIVER TURMERIC* DUCK LAMB PORK VEAL VENISON DAIRY EGG YOLK SEAFOOD ANCHOVY CATFISH CODFISH CRAB FLOUNDER LOBSTER MACKEREL MAHI MAHI OYSTER SALMON SARDINE SCALLOP SEA BASS SOLE SWORDFISH TILAPIA TROUT GRAINS AMARANTH CORN MILLET QUINOA RICE SORGHUM TAPIOCA HERBS
    [Show full text]
  • Sample Test Results. Actual Results May Vary. Order Today at Food Sensitivity Test 4 Day Rotation Diet
    Order Today At Food Sensitivity Test www.accesalabs.com Severe Moderate Mild VEGETABLES / LEGUMES Intolerance Intolerance Intolerance !"# $ FRUITSTS # MEAT DAIRY / EGGS SEAFOOD abs.comab GRAINS / STARCHES HERBS / SPICES cesala You have no reaction to Candidaa Albicans.acceac NUTS/ OILS AND MISC. FOODS $ You have a severe reaction to Gluten/Gliadin, The foods listed below contain Gluten/Gliadin eliminate these foods: % # $ You have no reaction to Casein or Whey. Sample test results. Actual results may vary. Order Today At Food Sensitivity Test www.accesalabs.com 4 Day Rotation Diet DAY 1 DAY 2 DAY 3 DAY 4 STARCH STARCH STARCH STARCH VEGETABLES/LEGUMES VEGETABLES VEGETABLES VEGETABLES ! "##$% FRUIT FRUIT FRUIT FRUIT PROTEIN PROTEIN PROTEIN PROTEIN MISCELLANEOUSS MMISCELLANEOUS MISCELLANEOUS MISCELLANEOUS
    [Show full text]
  • Quality Assessment of Meat Patties Cured with Ocimum Gratissimum Extract
    Int. J. Biosci. 2014 International Journal of Biosciences | IJB | ISSN: 2220-6655 (Print) 2222-5234 (Online) http://www.innspub.net Vol. 4, No. 1, p. 34-41, 2014 RESEARCH PAPER OPEN ACCESS Quality assessment of meat patties cured with Ocimum Gratissimum extract Olusola Solomon Oyadeyi1*, O.O. Olusola2, W.B. Bello3, T.T. Adebisi4 1Meat Science Laboratory, Department of Animal Health and Production, Oyo State College of Agriculture, Igbo Ora, Oyo State, Nigeria 2Department of Animal Science, University of Ibadan, Ibadan, Oyo State, Nigeria 3Department of Agricultural technology, Oyo State College of Agriculture, Igbo Ora, Oyo State, Nigeria 4Department of Science Laboratory, Oyo State College of Agriculture, Igbo Ora, Oyo State, Nigeria Key words: Ocimum gratssimum extract, meat patties, curing. doi: http://dx.doi.org/10.12692/ijb/4.1.34-41 Article published on January 01, 2014 Abstract The effect of Ocimum gratissimum extract (OGE) on meat patties made from three different meat types namely beef, chevon and pork was investigated. Each meat type cured in OGE at different curing periods of 0hr, ½ hr, 1hr, 1 ½ hrs and 2 hrs were represented as treatments A B C D and E..Ocimum gratissimum seeds were planted and extract of harvested matured leaves were used for meat curing. Meat cuts from the thigh portion of matured carcasses of bulls, bucks and boar were purchased from the meat market at Igbo-ora,45 minutes after slaughtering. Each meat type were sliced into 10 replicates, samples were randomly allotted into the five treatments in a factorial arrangement and were minced after curing. The minced meats were then shaped into round moulds, grilled in oven at 1150C for 25mins and assessed for organoleptic properties.
    [Show full text]
  • Asian Export of Branded King Island Wallaby
    Asian Export of Branded King Island Wallaby Stage One Proof of Concept This project was conducted by the University of Tasmania, through the Tasmanian Institute of Agriculture, the Centre for Food Innovation and the Tasmanian School of Business and Economics for Department of Primary Industries, Parks, Water and Environment (DPIPWE) Agricultural Policy Branch July 2015 Asian Export of Branded King Island Wallaby Project details Authors: Prof Roger Stanley [email protected], Ms Erin Jackson [email protected], School of Land and Food, Tasmanian Institute of Agriculture, University of Tasmania Dr Stuart Crispin [email protected], Dr Tommy Wong [email protected], Dr Gemma Lewis [email protected], Mr Allen Xi [email protected], School of Business and Economics, University of Tasmania Dr Melina Burbury, [email protected], Marketing consultant Corresponding author: Prof Roger Stanley [email protected], 0434 565 167 University of Tasmania, Tasmanian Institute of Agriculture Project Number 106251 Research interviews conducted for this work were approved by the UTAS Tasmanian Social Sciences Human Research Ethics Committee ORS Reference Number: 3463 Approved for release: Prof Holger Meinke, Director Tasmanian Institute of Agriculture Date: 13/07/2015 Page | 2 Asian Export of Branded King Island Wallaby Contents Project details ................................................................................................................................... 2 Contents ..........................................................................................................................................
    [Show full text]
  • RESTAURANT GUIDE 2010 Dear Friends
    2010 RESTAURANT GUIDE RESTAURANT Dear Friends, I am pleased to present the first edition of the Diplomatic Club Restaurants Guide as a service to the diplomatic corps. The aim of the Guide is to assist foreigners who come often to Israel or are living in Israel without knowledge of Hebrew to have proven information in English, French and Russian. We are greatly indebted to the restaurants that have agreed to be listed in the Diplomatic Club Restaurants Guide. We too understand the difficulties of living in a foreign country and hope that this service will prove helpful to diplomatic staff and their families. Sincerely yours Julia Verdel General Manager IMPORTANT NOTE Any entry in the Diplomatic Club Restaurants Guide is a public information service only and is not intended to serve any other purpose. Information in the directory will be updated and re-published once a year. While it is intended to be as accurate as possible, the publishers are not responsible for inevitable changes that occur with time. CONTENTS: Tel Aviv and Jaffa ............................................................................. 3 Jerusalem and Area ........................................................................ 19 Herzliya & the Coastal Plain .......................................................... 23 Haifa and the North ........................................................................ 27 Eilat and the South ......................................................................... 31 Restaurant Guide Tel Aviv and Jaffa 3 THE DIPLOMATIC CLUB RESTAURANT GUIDE AWARDS 2011 We Are Looking For Excellent Recommendations for Eating Out Options in Israel OK, so we are back on the subject of eating out in Israel. Just keep in mind that this list from The Diplomatic Club Restaurant Guide is completely free of commercial and business interests, and while traveling in Israel try and update your info and get fresh eating out tips… You think it’s all over and, well, it is.
    [Show full text]
  • The Roles and Responsibilities of Dames in the Grocery Industry
    SUMMER 2015 Gone to Market The Roles and Responsibilities of Dames in the Grocery Industry ALSO INSIDE - GEORGES AUGUSTE ESCOFFIER REVOLUTIONIZED THE CANONS OF CLASSICAL FRENCH CUISINE AND ELEVATED THE STATUS OF THE PROFESSIONAL CHEF. HIS LEGACY CONTINUES… Michel Escoffier and Mary Chamberlin at a Monterey Chapter celebration for Grande Dame Julia Child’s birthday. Karen Mitcham- Stoeckley’s Cotes de Agneau Maison d'Or (lamb cooked in the Provençal style); a recipe from her cookbook that she served for a special dinner (page 15). Photo by Curt Dennison. Michel Escoffier and Lori Willis examine a poster of the Escoffier Museum. Photo by Curt Dennison. FROM THE EDITOR LDEI: Past, Present, and Future SUMMER 2 O15 Understanding the past is one of the most powerful tools we have for shaping the future. On pages 12 to 14, pay homage to the achievements of Master Chef Georges Auguste Escoffier. During the fabulous “Edible London” trip Dames participated IN THIS ISSUE in last year, an afternoon tea was arranged at the Savoy Hotel. Executive Chef James Pare guided us on a tour through the kitchens, FEATURES sharing a history of the hotel and Escoffier. The Fabulous Four Chef Pare and his team spent months pour- 4 ing over the hotel archives and records at 6 Gone to Market Musee Escoffier in his efforts to incorporate Escoffier’s dishes into the Savoy’s menus. We 12 Escoffier: Looking Back all wanted to know more about Escoffier…this feature is a on a Legacy place to begin. Exciting news: The London Chapter will host Edible London, Part 2 in 2016.
    [Show full text]
  • Meat Consumption in Mizoram with Special Reference to Households in Southern Aizawl
    Journal of Engineering, Computing and Architecture ISSN NO: 1934-7197 Meat consumption in Mizoram with Special Reference to Households in Southern Aizawl Dr. Vanlalmalsawma1, Mr. John Thanzauva2 & Mr. Samuel Laldinmawia3 Guest Faculty, Department of Management, Pachhunga University College 1 Guest Faculty, Department of Management, Pachhunga University College2 Research Scholar, Department of Management, Mizoram University3 [email protected] , [email protected] 2, [email protected] 3 Abstract The people of Mizoram can be considered as meat lovers and majority of the population can be attributed as meat consumers. There is shortage of meat supply especially in the case of pork and other meat as well. The gap in demand and supply has led to certain inevitable problem as meat consumption worldwide is increasing. In developing nations like India, the motive of the rising population tends to find more activities in the urban adding more consumption of meat and other nutrition as well. The study will try to examine the factors considered in meat purchase decisions of households in the Aizawl South area in contrast to finding out the meat consumption pattern practiced by the households.There is a very low supply of the livestock which is very unfortunate, while there are many unemployment problems of the youth, there needs to be a serious awareness of the status of supply and demand in general so that they will be motivated to take up opportunities in the field, profiting the individuals and the nation as well. Keywords: meat, meat consumers, pork, beef, chicken, fish, mutton, Aizawl south INTRODUCTION 1.1 Introduction to Consumption of meat: The majority of the people of Mizoram can be considered as meat consumers and of course, the majority of the population can be attributed as meat consumers.
    [Show full text]
  • ALV Writers Group
    ALV Writers Group A FORTNIGHTLY NEWSLETTER Issue #17 - November 21, 2005 “Speaking up for Animal Rights” Copy and paste the below request into an email (then Help Stop 2006 Duck attach the Common Position Statement) and send to all connections/groups you know (whether environmental, Shooting Season animal friendly or political, etc) to endorse the Common Position Statement. (eg: The Humane Society International has endorsed the Statement). The more groups who endorse the Statement, the more pressure on the Government to immediately ban the recreational shooting of our native waterbirds. REQUEST URGENT - Endorsement of Common Position Statement on banning Duck Shooting ALP (Australian Labour Party) Members Opposed to Duck Shooting (MoDS) has been involved in a campaign jointly with such animal welfare groups as Coalition Against Duck Shooting and Ballarat Organisation for Animal Rights to put pressure on the Bracks government to bring duck shooting to an end. First – thanks to all who emailed and telephoned The group is an internal ALP lobby group and has Erskine House and the Lorne Bowls Club expressing managed over the last 18 months to attract much media outrage after they killed over 50 native waterbirds. attention to the campaign, and to open the minds of a Laurie Levy from the coalition Against Duck Shooting large number of Labor MPs and general branch has recently advised… members on the issue. We have also presented a report to the Premier which debunks many of the myths about “The bad publicity Erskine House and the Lorne duck shooting pushed by the National Party and the Bowls Club received during this battle has stopped a Field & Game.
    [Show full text]
  • The Culinary Names in Texts of National and Cultural Attitude
    Scientific eporr ts of Bukhara State University Volume 5 Issue 2 BSU 2021 (2) Article 3 5-24-2021 THE CULINARY NAMES IN TEXTS OF NATIONAL AND CULTURAL ATTITUDE Mohira Rasulovna Saidova associate professor, department of Russian language and literature, BSU Dilbar Gulyamovna Sharipova teacher, department of Russian language and literature, BSU Follow this and additional works at: https://uzjournals.edu.uz/buxdu Part of the Linguistics Commons Recommended Citation Saidova, Mohira Rasulovna and Sharipova, Dilbar Gulyamovna (2021) "THE CULINARY NAMES IN TEXTS OF NATIONAL AND CULTURAL ATTITUDE," Scientific eporr ts of Bukhara State University: Vol. 5 : Iss. 2 , Article 3. DOI: 10.52297/2181-1466/2021/5/2/3 Available at: https://uzjournals.edu.uz/buxdu/vol5/iss2/3 This Article is brought to you for free and open access by 2030 Uzbekistan Research Online. It has been accepted for inclusion in Scientific eporr ts of Bukhara State University by an authorized editor of 2030 Uzbekistan Research Online. For more information, please contact [email protected]. LINGUISTICS UDC: 025.4.011 THE CULINARY NAMES IN TEXTS OF NATIONAL AND CULTURAL ATTITUDE Saidova Mohira Rasulovna associate professor, department of Russian language and literature, BSU Sharipova Dilbar Gulyamovna teacher, department of Russian language and literature, BSU Abstract: Introduction. By its very nature, a way of existence and potential possibility - language occupies a special place in the system of values and priorities of a cultures. Language and culture are seen as co-development factors enrichment - and existence. Participating in a single historical process, each nation in a special way perceives and evaluates the world around him, which depends on many factors: the peculiarities of historical development, lifestyle, geographic and climatic conditions of living, customs and traditions.
    [Show full text]
  • EUROFOODS Proceedings of the Second Workshop
    Volume 42F 1988 Food Sciences and Nutrition Journal Editor Richard D. King EUROFOODS Proceedings of the Second Workshop Edited by K. Fox L. Stockley Editorial Advisory Board A. E. Bender (UK) D. Lorient (France) P. Besançon (France) J. Riley (UK) G. R. Fenwick (UK) J. T. Vanderslice (USA) I. Johnson (UK) K. Venkat (USA) B. O. Juliano (Philippines) A. F. Walker (UK) A. R. Leeds (UK) Eurofoods contents Principal Communications Eurocode M. Wittler and L. Arab 1 NLG project (Nutrient losses and gains in the preparation of foods) report 1985 L. Bergström 8 Infoods — introduction to the concept of an international food data system W.M. Rand 13 Guidelines for the production, management and use of food composition data: an Infoods project D.A.T. Southgate and H. Greenfield 15 Infoods progress on nomenclature of foods A.S. Truswell 24 Missing values in European food composition tables and nutrient data bases: Preliminary results of a survey B. Meyer, H.J.C Van Oosten-Van Der Goes, W.A. Van Staveren and C.E. West 29 Summary of the Eurofoods interlaboratory trial of nutrient analyses M.B. Katan and P.C. Hollman 35 Towards a merged European food composition database L. Arab 37 Eurofoods: working towards improvement and dissemination of food composition data in Europe C.E. West and L. Arab 45 Review of food composition tables in Europe: report of a Forum L. Bergström and others 62 Short Communications and Workshop Reports Nutrient analysis: report of a workshop W.R. Wolf 69 Using computers in nutritional epidemiology A.M. Fehily 70 Nutrient losses and gains: report of a workshop L.
    [Show full text]