Reference material for improving the quality of nutritional composition data for foods

Summary Analytical values for the nutritional composition of foods are required for a range of purposes, in particular, for the construction of nutritional data bases. These provide the basis for estimating nutrient intakes in population groups, and for the nutritional labelling of foods. Both of these uses requires analytical values that accurately represent the composition of the foods. The requisite quality can only be achieved by the institution of a sound quality assurance programme in which reference materials have a vital role.The special features of nutritional analyses and their control with reference materials are reviewed and the criteria for the production of these reference materials discussed.