Development of 9th Revision Korean Food Composition Table and Its Major Changes

Su-Hui Park; Se-Na Kim; Sang Hoon Lee; Jeong-Sook Choe; Youngmin Choi

doi:10.5720/kjcn.2018.23.4.352

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Park, Kim, Lee, Choe, and Choi: Development of 9th Revision Korean Food Composition Table and Its Major Changes

Research Article

Korean Journal of Community Nutrition 2018; 23(4): 352-365.

Published online: 31 August 2018

DOI: https://doi.org/10.5720/kjcn.2018.23.4.352

Development of 9^th Revision Korean Food Composition Table and Its Major Changes

Su-Hui Park, Se-Na Kim, Sang Hoon Lee, Jeong-Sook Choe, Youngmin Choi

Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Korea.

Corresponding author: Youngmin Choi. Department Agrofood Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju 55365, Korea. Tel: (063) 238-3561, Fax: (063) 238-3842, ychoi2@korea.kr

Received 20 July 2018 Revised 31 August 2018 Accepted 4 September 2018

The Korean Society of Community Nutrition

(open-access):

This is an Open-Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

Objectives

The Korean Food Composition Table (KFCT) was first published in 1970, and has since been updated every five years by the Rural Development Administration (RDA). This study was conducted to introduce the development strategies, features, and challenges of the 9^th revision of the KFCT.

Methods

Due to the increasing demands of nutrient database users and generators, the RDA started a new research project in 2013 to improve the quantity and quality of data for the 9^th revision of the KFCT. Over 1,000 food items frequently consumed in Korea were selected as key foods using the results of the Korean National Health and Nutrition Examination Survey. About 200 raw materials and processed food items were collected and analyzed every year. Target nutrients that were analyzed by collaborative labs, such as, sugars, selenium, iodine, and biotin, were increased from 22 to 43. Analytical sample handling procedures and data quality evaluation systems were also established in collaboration with 10 contracted labs. Data were evaluated for data quality according to the FAO/INFOODS, CODEX, and AOAC guidelines.

Results

The 9^th revision contains data on 3,000 food items and up to 43 and 140 food nutrients for the printed table and the excel database file, respectively. Overall, 1,485 data items were newly added, 973 of which were provided by the RDA and 512 were cited from foreign nutrient databases. The remaining 1,515 food items were maintained as in the 8^th revision.

Conclusions

The KFCT provides the basic infrastructure for food and nutrition policy, research, and dietary practice in South Korea. The use of the KFCT has increased exponentially in the past few years in both public and private sectors; accordingly, increased efforts should be paid to the preparation, improvement, and maintenance of KFCT.

Keywords: Korean Food Composition Table, nutrient, analysis, data quality

Figures and Tables

Fig. 1

National Food Analysis System

In 2013, Rural Development Administration started new research project to improve data quality and quantity for 9^th revision KFCT. Over 1,000 food items have been sampled and analyzed by NFAS.

Table 1

Number of food items in each food group

Table 2

Number of foods updated in each food group

Table 3

The source of nutrient data in 9^th revision Korean Food Composition Table

1) Rural Development Administration, Food Composition Table

2) National Institute of Fisheries Science, Chemical Composition of Marine Products in Korea

3) Ministry of Food and Drug Safety, Food Composition Database

4) National Institute of Health, Journal of National Institute of Health

5) Research articles published in Korea

6) Ministry of Education, Culture, Sports, Science and Technology (MEXT), Standard Tables of Food Composition in Japan (Seventh Revised Edition)

7) United States Department of Agriculture. Food Composition Database, Standard Reference 28

Table 4

Number of foods in 9^th revision Korean Food Composition Table by listing for each nutrients (proximates)

1) ENERC: Energy, 2) WATER: Water, 3) PROCNP: Protein, 4) FAT: Fat, 5) ASH: Ash, 6) CHOCDF: Carbohydrate, 7) SUGAR: Total sugars, 8) FIBTG: Total Dietary Fiber, 9) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data

Table 5

Number of foods in 9^th revision Korean Food Composition Table by listing for each nutrients (amino acids)

1) AAT19: Sum of 19 amino acids, 2) AAE10A: Total essential amino acid, 3) AANE: Total non-essential amino acid, 4) The comprehensiveness(%) of the database by listing for each nutrient the number of food items that contain data

Table 6

Number of foods in 9^th revision Korean Food Composition Table by listing for each nutrients(fatty acids and cholesterol)

1) FAFRE: Total fatty acid, 2) FAESS: Total essential fatty acid, 3) FASAT: Saturated Fatty acid, 4) FAMS: Monounsaturated fatty acid, 5) FAPU: Polyunsaturated fatty acid, 6) CHOLE: Cholesterol, 7) The comprehensiveness(%) of the database by listing for each nutrient the number of food items that contain data

Table 7

Number of foods in 9^th revision Korean Food Composition Table by listing for each nutrients (minerals)

1) CA: Calcium, 2) FE: Iron, 3) MG: Magnesium, 4) P: Phosphorus, 5) K: Potassium, 6) NA: Sodium, 7) ZN: Zinc, 8) CU: Copper, 9) MN: Manganese, 10) SE: Selenium, 11) MO: Molybdenum, 12) ID: Iodine, 13) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data

Table 8

Number of foods in 9^th revision Korean Food Composition Table by listing for each nutrients (vitamins)

1) RETOL: Retinol, 2) CARTB: β-Carotene, 3) THIA: Thiamin, 4) RIBF: Total Riboflavin, 5) NIA: Total Niacin, 6) PANTAC: Pantothenic acid, 7) PYRXN: Pyridoxine, 8) BIOT: Biotin, 9) FOL: Dietary Folate Equivalent, 10) VITB12: Cyanocobalamin, 11) VITC: Total Ascorbic Acid, 12) VITD: Vitamin D (Ergocalciferol + Cholecalciferol), 13) VITE: Total Vitamin E, 14) VITK1: Phylloquinone, 15) The comprehensiveness (%) of the database by listing for each nutrient the number of food items that contain data

Table 9

Summary of number of food items in 8^th and 9^th revision Korean Food Composition Table

1) Tables of Food Functional Composition – Mineral/Fatty acid, 2010

2) Tables of Food Functional Composition – 1st edition, 2009

3) Tables of Food Functional Composition – Fat-soluble vitamin, 2012

4) Tables of Food Functional Composition – Amino acid, 2011

5) Tables of Food Functional Composition – Cholesterol, 2012

Acknowledgments

This study was supported by 2017 the RDA Fellowship Program (Project No.PJ01261801) of National Institute of Agricultural Sciences, Rural Development Administration, Republic of Korea.

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