Harmonisation of recipe calculation procedures in European food composition databases

被引：47

作者：

Reinivuo, Heli ^{[1
]}

Bell, Simone ^{[2
]}

Ovaskainen, Marja-Leena ^{[1
]}

机构：

[1] Natl Inst Hlth & Welf, Nutr Unit, FI-00271 Helsinki, Finland

[2] Swiss Fed Inst Technol, Dept Agr & Food Sci, Zurich, Switzerland

来源：

JOURNAL OF FOOD COMPOSITION AND ANALYSIS | 2009年 / 22卷 / 05期

关键词：

Food composition database; Recipe calculation; Ingredient; Yield factor; Retention factor; EuroFlR; NUTRIENT DATABASE; NUTRITIONAL EPIDEMIOLOGY; ENDB; POPULATION; PROJECT; SYSTEM;

D O I：

10.1016/j.jfca.2009.04.003

中图分类号：

O69 [应用化学];

学科分类号：

081704 ;

摘要：

Within EuroFIR, the European Food Information Resource (EuroFIR) project, the European Network of Excellence on Food Composition Databank systems, a standard recipe calculation procedure has been developed for use with European food composition databases. This project reviewed the most commonly used recipe calculation procedures together with the examples of recipe calculation procedures used by European databases. The review showed that the most commonly used method was a procedure that applies a yield factor for weight at the recipe level and retention factors for nutrient values at the ingredient level. This commonly used procedure was selected as the recommended EuroFIR recipe calculation procedure. The benefits of harmonised recipe calculation procedures include improved quality, availability and compatibility of food composition data through the documentation of the recipe ingredients, the recipe calculation procedures, yield factors and retention factors. (C) 2009 Elsevier Inc. All rights reserved.

引用

页码：410 / 413

页数：4

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