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10. Biology and Chemistry	10. Biology and Chemistry
Biology and Chemistry (144)	Research and Analysis Methods (20)
description:	As understanding of foods and nutrition grows, the analytical methods used to determine food components become increasingly sophisticated. Newer methods allow more precise separation of the various macro- and micronutrients in foods. In the case of energy, each of the energy-providing constituents can now be broken down into a variety of sub-fractions or components. Carbohydrates, for example, can now be analyzed to provide the amounts of specific mono-, di-, oligo- and polysaccharides, the latter comprising both starch and non-starch polysaccharides. Dietary fiber, which includes non-starch polysaccharides and has both a physiological and an analytical connotation, can be analyses directly. The ability to carry out these more complex and precise analyses has, in turn, facilitated a more sophisticated understanding of the nutritional, physiological and metabolic effects of these components and their relationship to health. AFDSI created a UN FAO Food Analysis Methods ontology to integrate food composition data from many sources.
complete name:	UN FAO Food Analysis Methods