Serbia - Country presentation on Serbian Food Composition Data Base - activities and status

1. JelenaMilesevic, SlavicaRankovic, Agnes Kadvan, Maria Glibetic, MirjanaGurinovicCentre of Research Excellence in Nutrition and Metabolism, Institute for Medical ResearchUniversity of Belgrade, Serbia 11th International Postgraduate Course on the Production and Use of Food Composition Data in Nutrition Serbia - Country presentation on Serbian Food Composition Data Base - activities and status 7-17th October 2012, Gebze‐Kocaeli, Turkey

2. History of Serbian Food Composition Data Base May 2006 -IMR became a EuroFIR partner No. 44 2006 –FoodComp Course attendance for the first time 2007 – Serbian Food Composition Data Base coded in Langual(1143 foods ) End of 2007 – developedFood Comp Data Management software (FCDM) for FCDB based on EuroFIRtechnical annex directly linked to online FCDB 2007-2008 –first online FCDB in Serbia using the software FCDM April 2011- IMR became a partner in EuroFIR –Nexus, developing Regional FCDB for WBC using FCDM software 2012-IMR became a partner in EFSA project : “Updated food composition database for nutrient intake”- up-date of Serbian FCDB: Updated  and adapted Software Food Comp Data Management (FCDM) withEFSA codes (FoodEx2) – for EFSA project NOW- 995 foods and 68 dishes (Serbian, traditional) with recipes e-search facility in EuroFIR- Nexus project

3. Food Compostion Data Management (FCDM) –software Each food is described with identifiers, stand. and general description - LANGUAL code, physical properties - e.g. edible portion, values- nutritional parameters, sample, quality assessments, EFSA codes

4. Coverage of food groups

5. Coverage of nutrients • Source of parameters: • Chemical analysis of food samples • Calculation of values using yield and nutrient retention factors • ‘Borrowing’ values from one food composition database (FCDB) to another • Adopting values from other sources, e.g. scientific literature foranalyzed values or food labels for branded foods • In Serbian FCDB- 67 parameters-nutrients: • energy, • fats+ FA, • proteins+AA, • carbohydrates-mono-, di- and poly-, • vitamins, • minerals, • water, • bio-active comp. e.g. carotenoides • Foods described with max. 49 parameters

6. Problems • Lack of quality data for traditional ingredients: Analytical or from scientific literature • Borrowed data from other data bases • Yield and retention factors • Variability in the composition of foods between countries, owing to, e.g., season, cultivar or variety, brand, fortification levels • Incomplete coverage of foods or nutrients leading to missing values • Age of data

7. Future plan • Continue to collect data from scientific publications, papers, reports, studies and gray literature to fill in gaps in analytical values of nutrients • Develop special recipe data sets for Traditional dishes using EuroFIR criteria and with documented sources (references, etc.) • Improve functions by using eSearch programand rapidly coming up with the requested information • Use FCDB as nutritional tool in future research • Continue work on Serbian FCDB update and developing the Regional FCDB for WBC

8. What we are gaining from FoodComp course • Introduction to basis and use of FCDB • Hands on to actual construction of the database • Since both are PhD students in nutritional research it is important to know how to develop, update and use FCDB as a basic research tools

9. Thank You!