Application of nutrition survey database to total diet study sample collection model: Establishing data bank of residues of preservatives and bleaching agents in food samples
碩士 === 中國醫藥大學 === 營養學系碩士班 === 102 === The objective of this study was to apply the food consumption data of National Nutrition Survey in Taiwan (NHSIT) to the Total Diet Study (TDS). It was to establish representative food categories, food lists, sampling model, and to analyze the distribution of pr...
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ndltd-TW-102CMCH55130042019-06-27T05:13:17Z http://ndltd.ncl.edu.tw/handle/hm4x3m Application of nutrition survey database to total diet study sample collection model: Establishing data bank of residues of preservatives and bleaching agents in food samples 營養調查資料庫應用於總膳食研究採樣模式─防腐劑與漂白劑殘留食品樣本庫之建立 Yi-Syuan Huang 黃怡瑄 碩士 中國醫藥大學 營養學系碩士班 102 The objective of this study was to apply the food consumption data of National Nutrition Survey in Taiwan (NHSIT) to the Total Diet Study (TDS). It was to establish representative food categories, food lists, sampling model, and to analyze the distribution of preservatives and bleaching agents in food samples. The results can be used not only to provide food safety risk assessment, but also to monitor the changes and trend of eating habits, food consumption and food contaminants in Taiwan. By applying the food consumption data from National Nutrition Survey in Taiwan (2005-2008), this study established the national food classification system for TDS, which included 12 major categories and 47 minor categories. Using foods in higher consumption rate as the guide, we compiled a list of 128 representative food items. By focusing on how preservatives and bleaching agents were added to food items, we established a list of 97 preservatives and a list of 59 bleaching agents. By taking into account the seasonal and regional foods, we divided the seasons into spring-summer and fall-winter and regions into north, central, south and east regions in Taiwan. We randomly selected two counties from each region and purchased foods from the list of 225 food samples from hypermarkets, supermarkets, traditional markets, night markets and restaurants. The purchased food samples were prepared into ready-to-eat foods and were combined according to proper ratios into national composite food samples. They were sent to a certified laboratory for food testing and analysis for benzoic acid, sorbic acid, dehydroacetic acid, salicylic acid, p-hydroxybenzoate and sulfur dioxide in the food samples. The result showed that the 128 food items on the representative food list accounted for 82.34% of the total diets consumed in Taiwan. For two seasons (spring-summer and fall-winter) and in eight counties, total 3,025 food samples were purchased according to 225 food items. 312 composite samples were prepared for analysis of preservatives and 186 composite samples were prepared for analysis of bleaching agents. The result showed the following unacceptable rates in the food samples: benzoic acid (8%), sorbic acid (3.8%), dehydroacetic acid (3.2%), and sulfur dioxide (2%). Salicylic acid and p-hydroxybenzoate were not detected. Preservatives were most frequently added, against safety regulations, in products of rice, wheat, flour, meat, soy bean and preserved vegetables. The bleaching agent sulfur dioxide was often added to preserved vegetables in excessive amount. In summary, it is necessary to carry out TDS periodically for accurate assessment of food safety in Taiwan. Hui-Ying Huang 黃惠煐 2014 學位論文 ; thesis 132 zh-TW |
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碩士 === 中國醫藥大學 === 營養學系碩士班 === 102 === The objective of this study was to apply the food consumption data of National Nutrition Survey in Taiwan (NHSIT) to the Total Diet Study (TDS). It was to establish representative food categories, food lists, sampling model, and to analyze the distribution of preservatives and bleaching agents in food samples. The results can be used not only to provide food safety risk assessment, but also to monitor the changes and trend of eating habits, food consumption and food contaminants in Taiwan. By applying the food consumption data from National Nutrition Survey in Taiwan (2005-2008), this study established the national food classification system for TDS, which included 12 major categories and 47 minor categories. Using foods in higher consumption rate as the guide, we compiled a list of 128 representative food items. By focusing on how preservatives and bleaching agents were added to food items, we established a list of 97 preservatives and a list of 59 bleaching agents. By taking into account the seasonal and regional foods, we divided the seasons into spring-summer and fall-winter and regions into north, central, south and east regions in Taiwan. We randomly selected two counties from each region and purchased foods from the list of 225 food samples from hypermarkets, supermarkets, traditional markets, night markets and restaurants. The purchased food samples were prepared into ready-to-eat foods and were combined according to proper ratios into national composite food samples. They were sent to a certified laboratory for food testing and analysis for benzoic acid, sorbic acid, dehydroacetic acid, salicylic acid, p-hydroxybenzoate and sulfur dioxide in the food samples. The result showed that the 128 food items on the representative food list accounted for 82.34% of the total diets consumed in Taiwan. For two seasons (spring-summer and fall-winter) and in eight counties, total 3,025 food samples were purchased according to 225 food items. 312 composite samples were prepared for analysis of preservatives and 186 composite samples were prepared for analysis of bleaching agents. The result showed the following unacceptable rates in the food samples: benzoic acid (8%), sorbic acid (3.8%), dehydroacetic acid (3.2%), and sulfur dioxide (2%). Salicylic acid and p-hydroxybenzoate were not detected. Preservatives were most frequently added, against safety regulations, in products of rice, wheat, flour, meat, soy bean and preserved vegetables. The bleaching agent sulfur dioxide was often added to preserved vegetables in excessive amount. In summary, it is necessary to carry out TDS periodically for accurate assessment of food safety in Taiwan.
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author2 |
Hui-Ying Huang |
author_facet |
Hui-Ying Huang Yi-Syuan Huang 黃怡瑄 |
author |
Yi-Syuan Huang 黃怡瑄 |
spellingShingle |
Yi-Syuan Huang 黃怡瑄 Application of nutrition survey database to total diet study sample collection model: Establishing data bank of residues of preservatives and bleaching agents in food samples |
author_sort |
Yi-Syuan Huang |
title |
Application of nutrition survey database to total diet study sample collection model: Establishing data bank of residues of preservatives and bleaching agents in food samples |
title_short |
Application of nutrition survey database to total diet study sample collection model: Establishing data bank of residues of preservatives and bleaching agents in food samples |
title_full |
Application of nutrition survey database to total diet study sample collection model: Establishing data bank of residues of preservatives and bleaching agents in food samples |
title_fullStr |
Application of nutrition survey database to total diet study sample collection model: Establishing data bank of residues of preservatives and bleaching agents in food samples |
title_full_unstemmed |
Application of nutrition survey database to total diet study sample collection model: Establishing data bank of residues of preservatives and bleaching agents in food samples |
title_sort |
application of nutrition survey database to total diet study sample collection model: establishing data bank of residues of preservatives and bleaching agents in food samples |
publishDate |
2014 |
url |
http://ndltd.ncl.edu.tw/handle/hm4x3m |
work_keys_str_mv |
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