Current status of FCD system -Singapore -
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1 Current status of FCD system -Singapore - 18 July 2011 ASEANFOODS Workshop and Meeting Mahidol University, Thailand Database system: Food Composition System Singapore (FOCOS) Sources of data: - Local lab analysis - Borrowed data (US, Aus, M sia etc) - Calculated from recipes Coding: Numeric (e.g ) - 01 : food group - 07 : sub-food group : serial running number ASEANFOODS Workshop July ASEANFOODS Workshop July Food groups - Cereal grains and products - Vegetables and vegetable products - Nuts, seeds, pulses and products - Fruits and fruit products - Meat and meat products - Egg and egg products - Fish and fish products - Milk and dairy products - Sugars, sweets and confectionary - Oils and fats - Beverages - Miscellaneous (herbs, spices, sauces etc) - Composite foods (analyzed locally) - Healthier Choice Symbol products - Recipes ASEANFOODS Workshop July ASEANFOODS Workshop July
2 Nutrients (food) Water Energy Protein Total fat Saturated fat Monounsaturated fat Polyunsaturated fat Starch Total sugars Dietary fibre Cholesterol Vitamin A Beta-carotene Retinol Vitamin B1 Vitamin B2 Vitamin C Calcium Iron Sodium Potassium Phosphorus Zinc Selenium Limited info: Trans fat Omega-3 Vitamin B6 Vitamin B12 Folate Vitamin D Expression of nutrient values (for locally analysed items) - Energy calculated from total carbohydrate, protein and fat (4-4-9) - Carbohydrate: sum of starch and sugars - Fat: sum of fatty acids - Vitamin A: sum of retinol and one-sixth betacarotene - Protein calculated from nitrogen (Pearson s composition and analysis of foods, 9 th edition) ASEANFOODS Workshop July ASEANFOODS Workshop July Quality assurance/control - Appointed lab must have accreditation for test methods, awarded by recognised accreditation body - Participation in proficiency programmes e.g. FAPAS, FOSFA, AOCS proficiency series ASEANFOODS Workshop July ASEANFOODS Workshop July
3 Sampling and preparation - Typically 3-5 samples, from various parts of the island - If product-specific, different batch (based on manufacture date) will be sampled - Samples stored in cool box - Different samples mixed and homogenised in blender (composite dishes may first require manual separation and grinding of ingredients) Sampling and preparation - Homogenised samples divided into portions, sealed and stored in freezer (-18 deg C) - Portions divided for the following analysis: Moisture, protein, fat, starch, sugars, dietary fibre, metals Oil extraction for fatty acids, cholesterol Retinol, beta-carotene, vitamin B1, vitamin B2 Vitamin C - Extra portions kept as retention samples ASEANFOODS Workshop July ASEANFOODS Workshop July Mee rebus (570g) Fried hor fun (690g) Fried beehoon (300g) Fried rice (430g) Stir-fried leafy vegetable (330g) Stir-fried chicken (310g) ASEANFOODS Workshop July ASEANFOODS Workshop July
4 ASEANFOODS Workshop July ASEANFOODS Workshop July ASEANFOODS Workshop July ASEANFOODS Workshop July
5 ASEANFOODS Workshop July ASEANFOODS Workshop July ASEANFOODS Workshop July ASEANFOODS Workshop July
6 ASEANFOODS Workshop July ASEANFOODS Workshop July ASEANFOODS Workshop July ASEANFOODS Workshop July
7 ASEANFOODS Workshop July ASEANFOODS Workshop July ASEANFOODS Workshop July ASEANFOODS Workshop July
8 ASEANFOODS Workshop July ASEANFOODS Workshop July ASEANFOODS Workshop July ASEANFOODS Workshop July
9 Issues/challenges - Lab analysis methods: keeping up-to-date - Derivation of nutrient values: Reference databases may adopt different ways of expressing nutrient data (e.g. CHO by difference vs. sum of starch and sugars) ASEANFOODS Workshop July ASEANFOODS Workshop July
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