Nutrient analysis survey of biscuits, buns, cakes and pastries
Friday 20 June 2008
Background
The Food Standards Agency has commissioned a survey to determine the nutrient composition of biscuits, buns, cakes and pastries for which a need for new data has been identified. The survey forms part of the Agency's rolling programme of nutrient analysis that provides up-to-date and reliable information on the nutrient content of foods. This data is incorporated into the Agency's nutrient databanks, which support our national dietary surveys.
Research Approach
Approximately 60 composite samples of biscuits, buns, cakes and pastries will be analysed for energy and a range of nutrients including fat, protein, carbohydrate, fibre and a full range of vitamins and minerals.
The results of this survey will be incorporated into the Agency's nutrient databanks used in dietary surveys to monitor the nation's diet and into the McCance and Widdowson's Composition of Foods Integrated Dataset.