Maintaining and updating food composition datasets for multiple users and novel technologies: Current challenges from a UK perspective

Nutrition Bulletin - Tập 45 Số 2 - Trang 230-240 - 2020
Μαρία Τράκα1, Jenny Plumb1, Rachel Berry1, Hannah Pinchen1, Paul Finglas2,1
1Food Databanks National Capability, Quadram Institute Bioscience, Norwich Research Park, Norwich, UK
2EuroFIR AISBL, Brussels, Belgium

Tóm tắt

AbstractThe UK national food composition dataset, maintained at the Quadram Institute Bioscience, is a valuable national resource for a variety of users. The UK has a long history of compiling and utilising food composition data, which started for the specific purpose of understanding war‐time nutrition, and is now fundamental to multiple areas of research, policy, food manufacturing and consumer behaviour. The rise of mHealth technologies has brought food and nutrition data direct to the consumer and presents new challenges for food data compilers relating to coverage of foods and nutrients, and accessibility and transparency of data. In addition, emerging efforts in sustainable food production, changing diets and the ever‐increasing burden of non‐communicable diseases requires an integrated approach that will span the agri‐food, nutrition and health space. In order to achieve this, there needs to be continued efforts in food data standardisation, international collaboration and stronger emphasis in making food and nutrition data FAIR (findable, accessible, interoperable and reusable). The UK national food composition data and the emerging initiatives in food and nutrition it supports are playing an important role in the future development of healthy and sustainable UK diets.

Từ khóa


Tài liệu tham khảo

10.1111/j.1467-3010.2006.00538.x

Compiler’s Toolbox™(2020)Food Composition Data on the Internet. Available at:http://toolbox.foodcomp.info/ToolBox_Links.asp(accessed 31 March 2020).

Department of Health(2017)Technical guidance on nutrition labelling. Division: Population Health Division.

10.1017/S0029665118002926

EU(European Union) (2011)Regulation (EU) No 1169/2011 of the European Parliament and of the Council of 25 October 2011 on the provision of food information to consumers. Official Journal of the European Union. Available at:https://eur‐lex.europa.eu/legal‐content/EN/ALL/?uri=CELEX%3A32011R1169(acessed 20 March 2020).

EuroFIR(2020)EuroFIRFoodEXplorer.Available at:http://www.eurofir.org/foodexplorer/login1.php(accessed 31 January 2020).

FAO(Food and Agriculture Organization of the United Nations) (2017a)International food composition table/database directory. Available at:http://www.fao.org/infoods/infoods/tables‐and‐databases/en(accessed 31 January 2020).

FAO(Food and Agriculture Organization of the United Nations) (2017b)International Network of Food Data Systems (INFOODS).Available at:http://www.fao.org/infoods/infoods/en/(accessed 31 January 2020).

FDNC(Food Databanks National Capability) (2020)Food Databanks National Capability extended dataset based onPHE'sMcCanceandWiddowson'sComposition of Foods Integrated Dataset. Available at:https://quadram.ac.uk/UKfoodcomposition/(accessed 31 January 2020).

10.3945/an.113.005470

Finglas PM, 2015, McCance and Widdowson's The Composition of Foods, Seventh Summary Edition

10.1111/nbu.12274

Food and Drink Federation(2019)Our industry in pictures.Available at:https://www.fdf.org.uk/statsataglance.aspx(accessed 31 January 2020).

10.12968/jokc.2018.3.6.362

Harrington RA, 2019, Nutrient composition databases in the age of big data: foodDB, a comprehensive, real‐time database infrastructure, British Medical Journal Open, 9, e026652

Hooson Jzh J, 2019, A systematic review of reviews identifying UK validated dietary assessment tools for inclusion on an interactive guided website for researchers: www.nutritools.org, Critical Reviews in Food Science and Nutrition, 60, 1

10.1111/nbu.12140

Kidney Care UK(2020)Facts and Stats. Available at:https://www.kidneycareuk.org/news‐and‐campaigns/facts‐and‐stats/(accessed 31 January 2020).

Krines C, 2006, The industrial role and perspective in the quest or better nutritional data, Food Science and Technology International, 20, 51

10.3390/foods7010002

10.1186/s12937-018-0366-6

McCance RA, 1940, The Chemical Composition of Foods

Open Food Facts(2020)Open Food Facts: the free food products database. Available at:https://world.openfoodfacts.org/(accesssed 20 March 2020).

Paul AA, 1978, The Composition of Foods, fourth revised edition

PHE(Public Health England) (2017a)Health matters: obesity and the food environment.Available at:https://www.gov.uk/government/publications/health‐matters‐obesity‐and‐the‐food‐environment/health‐matters‐obesity‐and‐the‐food‐environment‐‐2(accessed 31 January 2020).

PHE(Public Health England) (2017b)Nutrient analysis of fruits and vegetables.Available at:https://www.gov.uk/government/publications/nutrient‐analysis‐of‐fruits‐and‐vegetables(accessed 31 January 2020).

PHE(Public Health England) (2019a)Composition of foods integrated dataset (CoFID).Available at:https://www.gov.uk/government/publications/composition‐of‐foods‐integrated‐dataset‐cofid(accessed 31 March 2020).

PHE(Public Health England) (2019b)National Diet and Nutrition Survey.Available at:https://www.gov.uk/government/collections/national‐diet‐and‐nutrition‐survey(accessed 31 January 2020).

10.1111/nbu.12432

PinchenH Korousic SeljakB TorkarDet al. (2019)Valorisation Database:FoodWasteEXplorer. REFRESH deliverable 6.2. Available at:https://eu‐refresh.org/valorisation‐database‐foodwasteexplorer(accessed 31 January 2020).

Plimmer R, 1921, Analyses and energy values of foods

10.3390/nu9040320

Quisper ASBL(2020)EITFoodQuisperProject.Available at:https://quisper.eu/(accessed 31 January 2020).

10.2903/sp.efsa.2013.EN-355

10.1111/nbu.12124

10.1016/j.tifs.2006.11.026

SACN(Scientific Advisory Committee on Nutrition) (2015)Carbohydrates and Health.The Stationery Office London. Available at:https://www.gov.uk/government/publications/sacn‐carbohydrates‐and‐health‐report(accessed 20 March 2020).

SACN(Scientific Advisory Committee on Nutrition) (2019)Saturated fats and health.The Stationery Office London. Available at:https://www.gov.uk/government/publications/saturated‐fats‐and‐health‐sacn‐report(accessed 20 March 2020).

10.1016/j.foodchem.2015.02.110

Thông tin
Thông tin xuất bản

Nutrition Bulletin

Tập 45 Số 2

230-240

Thông tin tác giả