I had posted the article which contains ‘M_FOODS.txt’, which is derived from the ‘Standard Tables of Food Composition in Japan 2010’, on January 12, 2012. The employee of the Ministry of Education, Culture, Sports, Science & Technology in Japan (MEXT) has asked me to inform on my blog of name and unit of each component of ‘M_FOODS.txt’ file. I have added name and unit to table head of CSV file. Then I post it on my blog.
In original PDF files, comma character is used in component as character rather than as delimiter and space character is used as delimiter. Because I could not use comma character as delimiter, I had to use tab character as delimiter. Although we use double quotes as quote with EXCEL, such other program as relational database management software may use single quotes as quote. Therefore, I didn’t use quote at all. When you open this file, don’t double click to open, please. Please use ‘Text file wizard’. In the last tab of wizard, you would had to select ‘string’ data type of first column. If you would not have followed this warning, you could not open correctly and you would be confused why the length of item number is 4 and the first ‘0’ is missing.
This file has 54 columns and 1,881 rows. The first three lines show data structure, following lines from the fourth line show data itself. Japanese name of components in the first line, English name of components in the second line and unit in the third line. It means ‘g’ as gram, ‘mg’ as milligram and ‘microgram’ as micro-gram.
Please note following:
1. I have replaced the strings ‘(0)’, ‘Tr’, ‘(Tr)’ and ‘-‘ with ‘0’.
2. The text file is derived from ‘Standard Tables of Food Composition in Japan 2010’, published by Report of the Subdivision on Resources The Council for Science and Technology, MEXT, JAPAN. Please contact MEXT to obtain application or notification before duplication or reproduction.
E-mail: kagseis@mext.go.jp
References:
Classify the Item_Number of the ‘Standard Tables of Food Composition in Japan 2010′, Part 1
Classify the Item_Number of the ‘Standard Tables of Food Composition in Japan 2010′, Part 2
