The Bureau of Nutrition of the Department of Health first published the Thai Food Composition Table in 1964, featuring 12 food groups. The data were primarily gathered from literature reviews and laboratory analyses conducted both domestically and internationally. Subsequent updates and reprints were issued in 1970 and 1979, incorporating additional information to enhance its accuracy and practical application.
In 1981, the Bureau of Nutrition released a revised edition of the Thai Food Composition Table, marking the first edition in which all data were obtained exclusively through laboratory analyses conducted by the Bureau of Nutrition. Further editions followed in 1984, 1992, and the most recent in 2001, each featuring updates and expansions to the list of food items and nutrients to improve its comprehensiveness and relevance.
In 2018, the Bureau of Nutrition published a revised edition of the Thai Food Composition Table, using data exclusively derived from laboratory analyses conducted by the Food Research for Nutrition Section. This edition broadened the scope of food items and nutrients, supporting food quality assessment, dietary intake evaluation, recipe development, and the formulation of dietary guidelines tailored to various age groups and physiological conditions. Additionally, it has become an essential resource for ingredient screening, crop variety improvement, agricultural product development, and national food policy planning.
Development of the Nutritional Value Search System
In 2021, the Bureau of Nutrition enhanced data accessibility and usability by developing the Food Composition Database Search System. This system features 14 food groups, with each group containing data on 24 essential nutrients, categorized as follows:
Macronutrients: Energy, Water, Protein, Fat, Carbohydrates, Dietary Fiber, and Ash
Vitamins: Beta-Carotene, Vitamin A (Retinol), Vitamin B1 (Thiamin), Vitamin B2 (Riboflavin), Niacin, Vitamin C, and Vitamin E (Alpha-Tocopherol)
For certain food groups, additional data on sugar content and cholesterol levels have been included. Furthermore, folate content has been added for selected food items.
This Food Composition Database Search System is designed to provide accurate, reliable, and user-friendly access to comprehensive food composition data, supporting:
Healthcare professionals, researchers, and policymakers in making informed dietary decisions
Nutrition research, diet planning, and food product development
Nutritional policy formulation and public health initiatives
Consumer awareness regarding food choices and nutrient intake
By offering a well-structured and efficient platform, this system allows users to quickly access essential nutritional information for a wide range of food items.
The Food Composition Database Search System can serve as a valuable resource for researchers, policymakers, and professionals in the field of nutrition, ultimately contributing to the improvement of nutritional well-being among the Thai population.