Moreover, the nutrient composition of ethnic foods is not available in the Bangladesh food composition tables. Most of the nutrient data in these FCTs were analyzed long back with much of the data borrowed from neighboring countries and exotic sources. Until now, data on nutrient values have been obtained from food composition tables (FCT)- ‘Deshio Khadder Pustiman' prepared for Bangladesh by the Institute of Nutrition and Food Science, University of Dhaka (1977), later edited in English version-TaWes of Nutrient Composition of Bangladeshi Foods’ by Helen Keller International (HKI) (1988). Likely, Bangladesh does not have Food Composition Database (FCD) or Food Composition Tables (FCT) that can demand to be exclusively of its own. The third world countries are far behind to address this attempt. There is a worldwide call for updating food composition databases. It is, therefore, an important tool for the national planners and policymakers for ensuring food safety and food security for the nation. It is equally promising in making appropriate food choices for the purpose of preparing normal and therapeutic diets. The FCT is used in nutrition and public health survey, nutrition education, dietetic and clinical practice, agriculture research, nutritional epidemiology, setting up food standards and establishing food safety regulation and consumer action programs. The FCT is indispensable in making assessment for the amount of nutrients contributed by common foods consumed by individual, family and at community levels. A true FCT is the answer to this basic query. It is almost obligatory to know and let others to know what kind of nutrients they receive from the foods that they eat in everyday life. Food Composition Tables (FCTs) provide nutrient composition of foods. In order to achieve this, the nutrient composition of most frequently consumed foods has to be made well-known and available to the mass population, specially to the researchers. 'institute of Nutrition and Food Science, University of Dhaka, Dhaka-1000, Bangladesh ^Department of Pharmaceutical Chemistry, Faculty of Phanmacy, University of Dhaka, Dhaka-1000, Bangladesh ^Grain Quality and Nutrition Division, Bangladesh Rice Research Institute (BRRI), Gazipur-1701, Bangladesh 'Department of Biochemistry, Sher-e-Bangla Agriculture University, Dhaka-1207, Bangladesh ^Nutrition Biochemistry Laboratory, ICDDR’B, Mohakhali, Dhaka- 1212, Bangladesh ^Department of Botany, University of Dhaka, Dhaka-1000, Bangladesh įood is the essential component for hunnan survival. Phil student Farzana Bhuyan' MSc student Anjan Kumar Roy^ MSc, M.Phil. Anayet Ullah SIddiqui', MSc Mahbuba Kawser', MS, M.Phil, PhD student Parveen Begum', MS, M.Phil, M.Phil, PhD student Sabnam Mustafa', M.
Muhammad All Siddique^, PhD Ashrafi Hossain'' MSc
Akhtaruzzaman', PhD Professor Salful Huque', PhD Professor Monira Ahan^, PhD Professor Sagarmay Barua', PhD (Consultant) Professor Sheikh Nazrul Islam', PhD Professor Md, Nazrul Islam Khan', PhD Professor M.
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