Benders'dictionary of nutrition and food technology

400centiles of expected mid-upper arm circumference. Developedby a Quaker Service Team in Nigeria in the 1960s as a rapid andsimple tool for assessment of nutritional status.See also anthropometry.quahog American bivalve mollusc, Venus mercenaria.quail Formerly a game bird, now so endangered in the wild thatshooting is prohibited, but farmed to some extent. Two mainspecies, Bonasa umbellus and Colinus virginianus; Californianquail is Lophortyx californica. The small eggs are prized as adelicacy.Composition/100 g: (edible portion 76%) water 70 g, 561 kJ(134 kcal), protein 21.8 g, fat 4.5 g (of which 34% saturated, 34%mono-unsaturated, 32% polyunsaturated), cholesterol 70 mg,carbohydrate 0 g, ash 1.3 g, Ca 13 mg, Fe 4.5 mg, Mg 25 mg, P307 mg, K 237 mg, Na 51 mg, Zn 2.7 mg, Cu 0.6 mg, Se 17.4 µg,vitamin A 17µg retinol, B 1 0.28 mg, B 2 0.28 mg, niacin 8.2 mg,B 6 0.53 mg, folate 7 µg, B 12 0.5µg, pantothenate 0.8 mg, C 7 mg. A100 g serving is a source of Zn, vitamin B 2 , pantothenate, C, agood source of Se, vitamin B 1 ,B 6 ,a rich source of Cu, Fe, P, niacin,vitamin B 12 .quality assurance The planned actions necessary to provide adequateconfidence that a product will satisfy requirements forquality.quality control The operational techniques and activities that areused to fulfil requirements for quality.quality management That aspect of management that determinesand implements the quality policy.quality policy The overall quality intentions and direction of anorganisation, formally expressed by management.quality system The organisational structure, responsibilities, proceduresand resources for implementing quality management.quamash Or camash; starchy roots of Camassia quamash, formerlythe staple food of west coast native Americans.quantitative ingredients declaration (QUID) Obligatory on foodlabels in the EU since February 2000; previous legislation onlyrequired declaration of ingredients in descending order of quantity,not specific declaration of the amount of each ingredientpresent.quark (quarg) Originally German; unripened soft cheese, knownin France as fromage frais.quartImperial measure of volume, equal to 1 / 4 Imperial gallon or2 pints (i.e. 1.1 L). Reputed quart is the traditional ‘bottle’ of wineor spirits; approximately 2 / 3 Imperial quart, or 26 2 / 3 fluid ounces(730 mL). Reputed pint is 13 1 / 3 fluid ounces.quartern See noggin.