1) There are so many levels of major sources for analysis and

composition database which are

 bulk commodities,
 wholesale commodities and food
a. (randomization are essential),
 retail food
a. ( major of food included in food composition database and a
smpling protocol should be implemented to ensure the
complete range of sales outlet is represented),
b. non-industrialized countries where food distribution systems
may be less developed so that they come out with more
useful approach such as regional stratifications.
c. Data that is a representative of a very diverse population
may not be acceptable
d. Proprietary food (a must analyse food) is essentials (food
that have brands). It is essentials for identifications.
Sometimes because of the range are broad it increases the
analytical workload. Some problems could be arise:-
i. Many proprietary food is being reformulated so the
database could possibly out of date.
ii. Sometimes pooling foods between brands considered
appropriate.

 field garden or wild food

a. An important component that should also being taken into
considered by the database compilers.
b. Might differ from commercial practise
 c. Uncultivated and wild food should also being taking
considered because their nutrition could be useful in the
database.
d. Some factors should be considered ;-
i. Soil
ii. Fertilizers

 food as consumed.
a. Food cooked at home
i. Hard to get the sample
ii. Have to do laboratory cooking to prepare sample for
analysis
iii. Cooking at laboratory might have different result
iv. Have to go home by home to get sample (provides
more representativeness
b. Institutional sample
i. Easy to get
ii. If it is difficult they just use the recipes to estimate.

2) There are 4 method of major sources of variability in nutrients

which are :-
a. Geographical samples
i. Different country differ in their diversity of soil and their
climate conditions
ii. So, geographically-specific data ust be presented in
the database
b. Seasonal samples
i. Plant food and fish might exhibits variations of nutrient
content due to the seasonal differences
c. Physiological state and maturity
i. Different states of maturity plants have variations
nutrient content.
d. Cultivar and breed
i. Jj
3) There are 4 main sampling methods :-
a. Random sampling
i. To ensure that every items in apopulation have a
chance to be sampled
 ii. Rarely practiseable
b. Stratified sampling
c. Convenience sampling (tak effective sangat ) sebab dia just
take je anywhere ex from the store

4) Limits of all sampling methods

In all methods the compositional data obtained can only be an estimate of the composition
of the food and are subject to limitations imposed by the variation in the composition of foods.

more specific equal portions of

the same food collected at
specific times which
are then added together in
volumes related to the flow at
time of collection.
Last but not least, when
multiple samples (at different
dates or times) are
collected and analyzed from a
sample point it is a multiple
composite samples,
which is also a multiple
mixtures formed by combining
primary samples.
References :
1. Greenfield, H and
Southgate, D.A.T. (2003)
Sampling. In Food
composition Data:
Production, Management and
Use, 2nd edition. FAO. Rome
2. Nielsen. S.S (1998) Food
Analysis, 2nd ed. Aspen
Publication. Gaithersberg.
Maryland
3. Composite sample. (2012).
Retrieved from website
http://en.mimi.hu/
environment/composite_sampl
e.html