Food Processor manual - ESHA Research

Chap01:Chap01.qxd 7/19/2012 3:45 PM Page 1-6
Chapter 1
The Food Processor
1-6
Reliability of Data
There can be many different nutrient values for a given food.
Various factors influence the amounts of nutrients in foods.
Among these are mineral content of the soil, diet of an animal,
genetics of the plant or animal, the methods of analysis, differences
in moisture content of samples, number of samples tested,
and varying methods of cooking or preparing the food.
As a result, even reliable sources will report different nutrient
values for the same item. When the USDA reports a single
value for a nutrient, that value is often the average of a range of
data. Nutrient data should be viewed and used as a guide - a
close approximation of the true nutrient content.
To reduce missing and conflicting values, our staff researches
thousands of additional sources: scientific journals and other
publications, food composition tables from England and
Canada, unpublished data from USDA and other research scientists,
and information from other nutrient databanks.
Extensive analytical data from food manufacturers is also compiled
to build the nutrient database for brand name food items.
Blanks in the ESHA database represent cases where there is
either no available data or a lack of reliable data. A zero value
means there is no nutrient content.
Registered owners of The Food Processor are notified as periodic
updates are made to the database.
Research and Publication Permissions
The ESHA databases are copyrighted. However, when you use
the The Food Processor® program and the ESHA database,
the resulting calculations are yours.
We do, however, require that you give written credit in your
reports and other publications.
Per your End User License Agreement:
“If the nutrition analysis or reports generated by the
application are for public or published commercial
purposes (e.g., books, brochures or web pages summarizing
the nutritional content) the licensee will