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Research Article
- Development of 9(th) Revision Korean Food Composition Table and Its Major Changes
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Su-Hui Park, Se-Na Kim, Sang Hoon Lee, Jeong-Sook Choe, Youngmin Choi
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Korean Journal of Community Nutrition 2018;23(4):352-365.
DOI: https://doi.org/10.5720/kjcn.2018.23.4.352
Published online: August 31, 2018
Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Korea.
- Corresponding author: Youngmin Choi. Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea. Tel: (063) 238-3561, Fax: (063) 238-3842, ychoi2@korea.kr
• Received: July 20, 2018 • Revised: August 31, 2018 • Accepted: September 4, 2018
Copyright © 2018 The Korean Society of Community Nutrition
This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.
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Abstract
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Objectives
- The Korean Food Composition Table (KFCT) was first published in 1970, and has since been updated every five years by the Rural Development Administration (RDA). This study was conducted to introduce the development strategies, features, and challenges of the 9th revision of the KFCT.
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Methods
- Due to the increasing demands of nutrient database users and generators, the RDA started a new research project in 2013 to improve the quantity and quality of data for the 9th revision of the KFCT. Over 1,000 food items frequently consumed in Korea were selected as key foods using the results of the Korean National Health and Nutrition Examination Survey. About 200 raw materials and processed food items were collected and analyzed every year. Target nutrients that were analyzed by collaborative labs, such as, sugars, selenium, iodine, and biotin, were increased from 22 to 43. Analytical sample handling procedures and data quality evaluation systems were also established in collaboration with 10 contracted labs. Data were evaluated for data quality according to the FAO/INFOODS, CODEX, and AOAC guidelines.
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Results
- The 9th revision contains data on 3,000 food items and up to 43 and 140 food nutrients for the printed table and the excel database file, respectively. Overall, 1,485 data items were newly added, 973 of which were provided by the RDA and 512 were cited from foreign nutrient databases. The remaining 1,515 food items were maintained as in the 8th revision.
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Conclusions
- The KFCT provides the basic infrastructure for food and nutrition policy, research, and dietary practice in South Korea. The use of the KFCT has increased exponentially in the past few years in both public and private sectors; accordingly, increased efforts should be paid to the preparation, improvement, and maintenance of KFCT.
Acknowledgments
Acknowledgments
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- 3. FAO/INFOODS. FAO/INFOODS Guidelines for checking food composition data prior to the publication of a user table/database. version 1.0. Rome: FAO; 2012. p. 1-40.
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- 9. National Academy of Agricultural Sciences. Food Composition Table. 8th revision. Suwon: National Academy of Agricultural Sciences; 2011. p. 1-636.
- 10. Ministry of Education, Culture, Sports, Science and Technology. Standard tables of food composition in Japan -2015- (Seventh Revised Edition), Introduction [internet]. Ministry of Education, Culture, Sports, Science and Technology; 2015; cited 2016 Feb 3]. Available from: http://www.MEXT.go.jp/.
- 11. National Academy of Agricultural Sciences. Tables of Food Functional Composition. 1st edition. Suwon: National Academy of Agricultural Sciences; 2009. p. 1-450.
- 12. National Academy of Agricultural Sciences. 2010 Tables of Food Functional Composition: mineral, fatty acid. Suwon: National Academy of Agricultural Sciences; 2010. p. 1-179.
- 13. National Academy of Agricultural Sciences. 2011 Tables of Food Functional Composition: amino acid. Suwon: National Academy of Agricultural Sciences; 2011. p. 1-387.
- 14. National Academy of Agricultural Sciences. 2012 Tables of Food Functional Composition: fat-soluble vitamin composition table. Suwon: National Academy of Agricultural Sciences; 2012. p. 1-249.
- 15. National Academy of Agricultural Sciences. 2012 Tables of Food Functional Composition: cholesterol edition. Suwon: National Academy of Agricultural Sciences; 2012. p. 1-180.
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- 17. Kim S, Sung JY, Foo M, Jin YS, Kim PJ. Uncovering the nutritional landscape of food. PLoS ONE 2015; 10(3): e0118697.ArticlePubMedPMC
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REFERENCES
Fig. 1
In 2013, Rural Development Administration started new research project to improve data quality and quantity for 9th revision KFCT. Over 1,000 food items have been sampled and analyzed by NFAS.
National Food Analysis System
Table 3
The source of nutrient data in 9th revision Korean Food Composition Table
1) Rural Development Administration, Food Composition Table
2) National Institute of Fisheries Science, Chemical Composition of Marine Products in Korea
3) Ministry of Food and Drug Safety, Food Composition Database
4) National Institute of Health, Journal of National Institute of Health
5) Research articles published in Korea
6) Ministry of Education, Culture, Sports, Science and Technology (MEXT), Standard Tables of Food Composition in Japan (Seventh Revised Edition)
7) United States Department of Agriculture. Food Composition Database, Standard Reference 28
Table 4
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (proximates)
Table 5
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (amino acids)
Table 6
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients(fatty acids and cholesterol)
1) FAFRE: Total fatty acid, 2) FAESS: Total essential fatty acid, 3) FASAT: Saturated Fatty acid, 4) FAMS: Monounsaturated fatty acid, 5) FAPU: Polyunsaturated fatty acid, 6) CHOLE: Cholesterol, 7) The comprehensiveness(%) of the database by listing for each nutrient the number of food items that contain data
Table 7
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (minerals)
1) CA: Calcium, 2) FE: Iron, 3) MG: Magnesium, 4) P: Phosphorus, 5) K: Potassium, 6) NA: Sodium, 7) ZN: Zinc, 8) CU: Copper, 9) MN: Manganese, 10) SE: Selenium, 11) MO: Molybdenum, 12) ID: Iodine, 13) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data
Table 8
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (vitamins)
1) RETOL: Retinol, 2) CARTB: β-Carotene, 3) THIA: Thiamin, 4) RIBF: Total Riboflavin, 5) NIA: Total Niacin, 6) PANTAC: Pantothenic acid, 7) PYRXN: Pyridoxine, 8) BIOT: Biotin, 9) FOL: Dietary Folate Equivalent, 10) VITB12: Cyanocobalamin, 11) VITC: Total Ascorbic Acid, 12) VITD: Vitamin D (Ergocalciferol + Cholecalciferol), 13) VITE: Total Vitamin E, 14) VITK1: Phylloquinone, 15) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data
Table 9
Summary of number of food items in 8th and 9th revision Korean Food Composition Table
1) Tables of Food Functional Composition – Mineral/Fatty acid, 2010
2) Tables of Food Functional Composition – 1st edition, 2009
3) Tables of Food Functional Composition – Fat-soluble vitamin, 2012
4) Tables of Food Functional Composition – Amino acid, 2011
5) Tables of Food Functional Composition – Cholesterol, 2012
Figure & Data
REFERENCES
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XML DownloadDevelopment of 9(th) Revision Korean Food Composition Table and Its Major Changes
Fig. 1
National Food Analysis System
In 2013, Rural Development Administration started new research project to improve data quality and quantity for 9th revision KFCT. Over 1,000 food items have been sampled and analyzed by NFAS.
Fig. 1
Development of 9(th) Revision Korean Food Composition Table and Its Major Changes
Number of food items in each food group
Number of foods updated in each food group
The source of nutrient data in 9th revision Korean Food Composition Table
1) Rural Development Administration, Food Composition Table
2) National Institute of Fisheries Science, Chemical Composition of Marine Products in Korea
3) Ministry of Food and Drug Safety, Food Composition Database
4) National Institute of Health, Journal of National Institute of Health
5) Research articles published in Korea
6) Ministry of Education, Culture, Sports, Science and Technology (MEXT), Standard Tables of Food Composition in Japan (Seventh Revised Edition)
7) United States Department of Agriculture. Food Composition Database, Standard Reference 28
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (proximates)
1) ENERC: Energy, 2) WATER: Water, 3) PROCNP: Protein, 4) FAT: Fat, 5) ASH: Ash, 6) CHOCDF: Carbohydrate, 7) SUGAR: Total sugars, 8) FIBTG: Total Dietary Fiber, 9) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (amino acids)
1) AAT19: Sum of 19 amino acids, 2) AAE10A: Total essential amino acid, 3) AANE: Total non-essential amino acid, 4) The comprehensiveness(%) of the database by listing for each nutrient the number of food items that contain data
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients(fatty acids and cholesterol)
1) FAFRE: Total fatty acid, 2) FAESS: Total essential fatty acid, 3) FASAT: Saturated Fatty acid, 4) FAMS: Monounsaturated fatty acid, 5) FAPU: Polyunsaturated fatty acid, 6) CHOLE: Cholesterol, 7) The comprehensiveness(%) of the database by listing for each nutrient the number of food items that contain data
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (minerals)
1) CA: Calcium, 2) FE: Iron, 3) MG: Magnesium, 4) P: Phosphorus, 5) K: Potassium, 6) NA: Sodium, 7) ZN: Zinc, 8) CU: Copper, 9) MN: Manganese, 10) SE: Selenium, 11) MO: Molybdenum, 12) ID: Iodine, 13) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (vitamins)
1) RETOL: Retinol, 2) CARTB: β-Carotene, 3) THIA: Thiamin, 4) RIBF: Total Riboflavin, 5) NIA: Total Niacin, 6) PANTAC: Pantothenic acid, 7) PYRXN: Pyridoxine, 8) BIOT: Biotin, 9) FOL: Dietary Folate Equivalent, 10) VITB12: Cyanocobalamin, 11) VITC: Total Ascorbic Acid, 12) VITD: Vitamin D (Ergocalciferol + Cholecalciferol), 13) VITE: Total Vitamin E, 14) VITK1: Phylloquinone, 15) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data
Summary of number of food items in 8th and 9th revision Korean Food Composition Table
1) Tables of Food Functional Composition – Mineral/Fatty acid, 2010
2) Tables of Food Functional Composition – 1st edition, 2009
3) Tables of Food Functional Composition – Fat-soluble vitamin, 2012
4) Tables of Food Functional Composition – Amino acid, 2011
5) Tables of Food Functional Composition – Cholesterol, 2012
Table 1
Number of food items in each food group
Table 2
Number of foods updated in each food group
Table 3
The source of nutrient data in 9th revision Korean Food Composition Table
1) Rural Development Administration, Food Composition Table 2) National Institute of Fisheries Science, Chemical Composition of Marine Products in Korea 3) Ministry of Food and Drug Safety, Food Composition Database 4) National Institute of Health, Journal of National Institute of Health 5) Research articles published in Korea 6) Ministry of Education, Culture, Sports, Science and Technology (MEXT), Standard Tables of Food Composition in Japan (Seventh Revised Edition) 7) United States Department of Agriculture. Food Composition Database, Standard Reference 28
Table 4
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (proximates)
1) ENERC: Energy, 2) WATER: Water, 3) PROCNP: Protein, 4) FAT: Fat, 5) ASH: Ash, 6) CHOCDF: Carbohydrate, 7) SUGAR: Total sugars, 8) FIBTG: Total Dietary Fiber, 9) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data
Table 5
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (amino acids)
1) AAT19: Sum of 19 amino acids, 2) AAE10A: Total essential amino acid, 3) AANE: Total non-essential amino acid, 4) The comprehensiveness(%) of the database by listing for each nutrient the number of food items that contain data
Table 6
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients(fatty acids and cholesterol)
1) FAFRE: Total fatty acid, 2) FAESS: Total essential fatty acid, 3) FASAT: Saturated Fatty acid, 4) FAMS: Monounsaturated fatty acid, 5) FAPU: Polyunsaturated fatty acid, 6) CHOLE: Cholesterol, 7) The comprehensiveness(%) of the database by listing for each nutrient the number of food items that contain data
Table 7
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (minerals)
1) CA: Calcium, 2) FE: Iron, 3) MG: Magnesium, 4) P: Phosphorus, 5) K: Potassium, 6) NA: Sodium, 7) ZN: Zinc, 8) CU: Copper, 9) MN: Manganese, 10) SE: Selenium, 11) MO: Molybdenum, 12) ID: Iodine, 13) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data
Table 8
Number of foods in 9th revision Korean Food Composition Table by listing for each nutrients (vitamins)
1) RETOL: Retinol, 2) CARTB: β-Carotene, 3) THIA: Thiamin, 4) RIBF: Total Riboflavin, 5) NIA: Total Niacin, 6) PANTAC: Pantothenic acid, 7) PYRXN: Pyridoxine, 8) BIOT: Biotin, 9) FOL: Dietary Folate Equivalent, 10) VITB12: Cyanocobalamin, 11) VITC: Total Ascorbic Acid, 12) VITD: Vitamin D (Ergocalciferol + Cholecalciferol), 13) VITE: Total Vitamin E, 14) VITK1: Phylloquinone, 15) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data
Table 9
Summary of number of food items in 8th and 9th revision Korean Food Composition Table
1) Tables of Food Functional Composition – Mineral/Fatty acid, 2010 2) Tables of Food Functional Composition – 1st edition, 2009 3) Tables of Food Functional Composition – Fat-soluble vitamin, 2012 4) Tables of Food Functional Composition – Amino acid, 2011 5) Tables of Food Functional Composition – Cholesterol, 2012
