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Food Description


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Updated 2015-08-15

 Food Description in Food Data Collections

There is a general agreement on the importance of food nomenclature and description. The preparation of reliable data on food requires precise identification of foods. Even data of good quality can be a source of error if they are derived from foods that are not clearly defined. It is difficult to exchange data on foods, or to understand and compare nutritional status for different countries or individuals, without a coherent description of foods in databases [1].

It is not the intention here to go into depth about food classification and description. This has already been done in many other places, and pros and cons of different systems are well documented [2,3,4,5]. Neither is it the purpose here to give preference to one or more systems above other. It is up to the food composition compiler to find out which system or systems that fulfil the task for the compiler.

As it is the case with component description (see Components), the many different national, regional and international systems for food classification and description are all created with specific and/or different purposes in mind, and it may often be necessary to use several of the systems to fulfil different needs.

For information retrieval, it is however important to use a system that is based on internationally recognized structured thesaural principles, for example based on the ISO thesaurus standards [8,9,10].

To be continued.


 References

  1. Wanda Polacchi:
    Standardized food terminology: an Essential Element for Preparing and Using Food Consumption Data on an International Basis.
    Food and Nutrition Bulletin, Vol.8, No.2, p.66-68, 1987.
     
  2. Jayne Ireland and Anders Møller:
    Food Classification and Description.
    In Caballero B, Finglas P, Toldra F.:
    Encyclopedia of Food and Health. Elsevier, 2015 (In press).
     
  3. Jayne D. Ireland and Anders Møller:
    Review of International Food Classification and Description.
    Journal of Food Composition and Analysis, Vol. 13, p. 529-538, 2000. Review of International Food Classification and Description
     
  4. Jayne Ireland, Anders Møller, Simone Bell, Tue Christensen, Andreu Farran-Codina, Elin Björge Löken, Ada Naska, Ólafur Reykdal, Mark Roe, Susanne Westinbrink:
    Review of Food Classification and Description Systems for Use in Food Composition Databases.
    EuroFIR Deliverable 1.6.6a, February 2006. EuroFIR Deliverable 1.6.6a
     
  5. Jayne Ireland, Anders Møller, Wulf Becker:
    Food Identification and Description in European Food Composition Databases.
    EuroFIR IA 1.6 Discussion paper, Lisbon, 3 March 2005. EuroFIR
     
  6. Barbara A. Burlingame:
    Food Nomenclature and Terminology: Standards and Harmonisation for Food Composition Databases and Food Trade.
    16th International Congress of Nutrition, 1998.
      
  7. Jean A. T. Pennington:
    Food Classification and Terminology Systems.
    Keynote address at First International Food Data Base Conference.
    Proceedings of the First International Food Data Base Conference, , Sydney, Australia, 22–24 September 1993.
    AOAC International, 2nd ed., 2000.    
     
  8. International Standard ISO 2788:1986:
    Documentation- Guidelines for the establishment and development of monolingual thesauri. Revised by ISO 25964-1:2011 ISO
     
  9. International Standard ISO 5964:1985:
    Documentation- Guidelinesfor the establishment and development of multilingual thesauri. Revised by ISO 25964-1:2011 ISO
     
  10. International Standard ISO ISO 25964-1:2011:
    Information and documentation -- Thesauri and interoperability with other vocabularies -- Part 1: Thesauri for information retrieval ISO
     
  11. Pennington J.A.T.:
    Food Classification and Terminology Systems.
    Keynote address at First International Food Data Base Conference.
    Proceedings of the First International Food Data Base Conference, , Sydney, Australia, 22–24 September 1993.
    AOAC International, 2nd ed., 2000.    
     
  12. Ian Unwin, Jayne Ireland and Anders Møller:
    Position Paper on the Eurocode 2 Coding System.
    EuroFIR Deliverable D1.6.7, December 2006. EuroFIR Deliverable 1.6.7
     
  13. Ian Unwin and Anders Møller:
    Eurocode 2 review and core classification.
    Danish Veterinary and Food Administration, 1998.
    ISBN 87-90599-24-1.
  14. European Food Safety Authority (2011):
    Report on the development of a Food Classification and Description System for exposure assessment and guidance on its implementation and use.
    EFSA Journal 2011;9(12):2489
     
  15. European Food Safety Authority:
    Food classification - FoodEx2.
    Website accessed 2014-05-08

 



 News
NEVO-Online 2019

2019-11-19
New edition of Dutch food composition database NEVO-online: compositional data on more than 2150 food items - 2019. See NEVO website.
 
USDA ARS FoodData Central

2019-10-01
USDA's Beltsville Human Nutrition Research Center (BHNRC) has established FoodData Central. Available at fdc.nal.usda.gov.
 
UK Composition of Foods online

2019-05-23
Food Databanks National Capability extended dataset based on PHE’s McCance and Widdowson’s Composition of Foods Integrated Dataset.
 
Composition of foods integrated dataset (CoFID) 2019

2019-05-22
McCance and Widdowson’s 'composition of foods integrated dataset' on the nutrient content of the UK food supply. Available from Public Health England's website.