Nutritional quality of foods

Reliable data on the nutrient composition of foods consumed by people are critical in many areas - health assessment, the formulation of appropriate diets, nutrition education, food and nutrition training, plant breeding, nutrition labeling, food regulations, consumer protection, and agricultural goods and products, as well as for a variety of applications in trade, research, development, and food aid assistance.

• Energy for the metabolic and physiological functions of humans is derived from the chemical energy bound in food and its macronutrient constituents, i.e. carbohydrates, fats, proteins and alcohol, which act as substrates or fuels. After food is ingested, its chemical energy is released and converted into heat, mechanical and other forms of energy
• Food is made of one or several macronutrients, which are carbohydrates, fats, proteins and alcohol (e.g. rice contains 0.5% fat, 7% proteins, and 80% carbohydrates). Food contains also micronutrients, such as minerals (e.g. iron, calcium, etc) and vitamins (e.g. vitamin A, B1 or C).
•  Other components of the food are water, and sometimes antinutritional factors.
• Values for nutrients in food can vary widely and depend on such things as: the growing environment, the particular variety or breed, the method of processing, the storage temperature and time etc. The values given in the food specifications section are an indication of nutritional value.