Further Reading

AOAC International (2002) Official Methods of Analysis of AOAC International, 17th edn Gaithersburg, MD: Association of Official Analytical Chemists.

Braithwaite E and Selley B (2004) International Nutrient Databank Directory. Available at www.medicine.uiowa.edu/gcrc/ nndc/survey.html.

Burlingame B (2004) Fostering quality data in food composition databases: Visions for the future. Journal of Food Composition and Analysis 17: 251-258.

Food Standards Agency (2002) McCance and Widdowson's The Composition of Foods, 6th edn Cambridge: Royal Society of Chemistry.

Greenfield H and Southgate DAT (2003) Food Composition Data. Production, Management and Use. Rome: Food and Agriculture Organization.

Harrison GG (2004) Fostering data quality in food composition databases: Applications and implications for public health. Journal of Food Composition and Analysis 17: 259-265.

INFOODS (2004) Directory of International Food Composition Tables, Available at www.fao.org/infoods/directory.

Klensin JC, Feskanich D, Lin V, Truswell AS, and Southgate DAT (1989) Identification of Food Components for Data Interchange Tokyo: United Nations University.

Moller A and Ireland J (2000) LanguaL 2000—The LanguaL Thesaurus. Report by the COST Action 99-EUROFOODS Working Group on Food Description, Terminology and Nomenclature, Report No. EUR 19540, European Commission.

Rand WM, Pennington JAT, Murphy SP, and Klensin JC (1991) Compiling Data for Food Composition Data Bases Tokyo: United Nations University Press.

Truswell AS, Bateson DJ, Madifiglio KC et al. (1991) INFOODS guidelines: A systematic approach to describing foods to facilitate international exchange of food composition data. Journal of Food Composition and Analysis 4: 18-38.

US Department of Agriculture (2004) Pyramid Servings Database. Available at www.barc.usda.gov/bhnrc/cnrg.

US Department of Agriculture (2004) Nutrient Database for Standard Reference, Release 16-1. Available at www.nal.usda.gov/ fnic/foodcomp.

US Department of Agriculture (2004) Food and Nutrient Database for Dietary Studies, Release 1.0. Available at www.barc.usda.gov/bhnrc/foodsurvey.

Diabetes 2

Diabetes 2

Diabetes is a disease that affects the way your body uses food. Normally, your body converts sugars, starches and other foods into a form of sugar called glucose. Your body uses glucose for fuel. The cells receive the glucose through the bloodstream. They then use insulin a hormone made by the pancreas to absorb the glucose, convert it into energy, and either use it or store it for later use. Learn more...

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