Features and Utilization of the Standard Tables of Food Composition in Japan 2020 (Eighth Revised Edition)

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  • Watanabe Tomoko
    School Organization Shokuryo Gakuin Tokyo Shokuryo Dietitian Academy

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  • 日本食品標準成分表2020年版（八訂）の特徴と活用
  • ニホン ショクヒン ヒョウジュン セイブンヒョウ 2020ネンバン(ハチテイ)ノ トクチョウ ト カツヨウ

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<p> To aid in utilizing the "Standard Tables of Food Composition in Japan 2020 (8th edition)" (hereinafter STFCJ 2020), the features and utilization methods of STFCJ 2020, especially those concerning energy, are explained below.</p><p> There are five notable features of STFCJ 2020: (1) publication in books and online; (2) addition of 41 prepared foods sold in markets; (3) change in the energy calculation method (change in energy-producing nutrients and energy conversion coefficient) and change in the energy value (hereinafter 2020E) to a more reliable value; (4) improved amino acid, fatty acid, and carbohydrate composition tables; and (5) reflection of the supplementary ingredient list (2016–2019) of STFCJ 2015 (such as the addition of a niacin equivalent and new dietary fiber ingredient analysis method, enhancement of explanations, and revised front page).</p><p> Nutrition calculations utilizing energy-producing components used for 2020E and the calculation results are the closest to the actual intake. The carbohydrate energy ratio is calculated via subtraction. To calculate, it is necessary to edit STFCJ 2020. There are several nutrition calculation methods, such as conventional 2015E and its calculation component and 2020E and 2015E nutrition calculation methods and their calculation components. The choice of method should be determined according to the purpose, and the results should indicate the method. To match the nutrition calculation with the actual nutritional intake, it is convenient to calculate and register the ingredient value per 100 g of raw food after cooking so that the ingredient value after cooking can be calculated based on the total weight present in the recipe.</p>

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