Food Composition Database Format and Structure: A User Focused Approach
نویسندگان
چکیده
منابع مشابه
Food Composition Database Format and Structure: A User Focused Approach
This study aimed to investigate the needs of Australian food composition database user's regarding database format and relate this to the format of databases available globally. Three semi structured synchronous online focus groups (M = 3, F = 11) and n = 6 female key informant interviews were recorded. Beliefs surrounding the use, training, understanding, benefits and limitations of food compo...
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The teaching and research tool called 'DietPLUS', developed by the present author at an institution of higher learning in 2007, contains nutrient information of 840 food items in Excel format. DietPLUS functions as a '2-in-1' food composition database plus a rapid calculator of nutrient intakes, with the option of 'collapsing' the food composition face leaving only the nutrient calculator face....
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Institute of Food Research, Norwich, UK; EuroFIR AISBL, Brussels, Belgium; ANSES, Paris, France; National Food Institute, Technical University of Denmark, Copenhagen, Denmark; Institute of Medical Research, Centre of Research Excellence in Nutrition and Metabolism, University of Belgrade, Serbia; INRAN, Rome, Italy; Instituto Nacional de Saúde Doutor Ricardo Jorge, Lisbon, Portugal; Jožef Stefa...
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Nutrient content can vary as much between different varieties of the same foods, as they do among different foods. Knowledge of varietal differences can therefore mean the difference between nutrient adequacy and inadequacy. The FAO/INFOODS food composition database for biodiversity has been developed with analytical data for foods described at the level of variety, cultivar and breed, and for ...
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Excess energy, saturated fat, sugar and salt from processed and fast foods are a major cause of chronic disease worldwide. In 2010 The Food Monitoring Group established a global branded food composition database to track the nutritional content of foods and make comparisons between countries, food companies and over time. A protocol for the project was agreed and published in 2011 with 24 colla...
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ژورنال
عنوان ژورنال: PLOS ONE
سال: 2015
ISSN: 1932-6203
DOI: 10.1371/journal.pone.0142137