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Capacity Development in Nutrition and Food Research in Central and Eastern Europe (CAPNUTRA):

Capacity Development in Nutrition and Food Research in Central and Eastern Europe (CAPNUTRA): Balkan Food Platform - Regional Food Composition Data Base development. Web based Food Comp Data Management (FCDM) software development of BalkanFood Platform

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Capacity Development in Nutrition and Food Research in Central and Eastern Europe (CAPNUTRA):

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  1. Capacity Development in Nutrition and Food Research in Central and Eastern Europe (CAPNUTRA): Balkan Food Platform - Regional Food Composition Data Base development Web based Food Comp Data Management (FCDM) software development of BalkanFood Platform Regional Food Composition Data Base, update with recipes 21-23 January 2013, Belgrade, Serbia

  2. The European Food Information Resource Network (EuroFIR) was a five-year ‘Network of Excellence’ funded by the European Commission through the EU Sixth Framework Programme and was launched in 2005. The mission of EuroFIR wasto harmonizeand standardizethe food composition databases in Europe.  to present food composition data in a uniform way through electronically available FCDBs Common standard for the identification and description of foods The new project name is EuroFIR NEXUS UNU-SCN -Network for Capacity Development in Nutrition in Central and Eastern Europe-NCDNCEE There is a need for national/regional FCDB in Balkan region countries 2010 – June - The meeting was organized by UNU/SCN Network for Capacity Development in Nutrition in Central and Eastern Europe (NCDNCEE) with support from Institute for Medical Research, University of Belgrade (IMR ). 2011 – May 2013 - January EuroFIR AISBL European Food InformationResource Network

  3. Technical Annex • The Technical Annex brings together a description of the technical issues with listings of the data structures and thesauri. • The data structureframework of the Technical Annex presents an overview of the proposed data structure specification for food composition data and defines some formal conventions used in the detailed description of the data tables and fields

  4. Technical standards • Database establishment standards • The main entities : food and parameters • Functional details

  5. FOOD • Nutritive parameters • Other characteristics

  6. FOOD - Nutritive parameters • Value (selected value, + statistical parameters) • Method Specification • Acquisition type • Quality Assessment • Sample information • Reference

  7. Documenting the parameters according to EUROFIR classification FOOD identification REFERENCE - Name (original language)- Name (English)- Scientific food name- Food group- Origin (an.,veg.,min.)- Article number (EAN code)- Portion size- Color- Producer- Distributer FCDB- Book- Journal issue... /Title, authors, language, ISBN, edition date .../ VALUES METHOD • Selected value- measure unit- Matrix unit- Acquisition type /FCDB, laboratory (industy, independent ...), food label, published scientific paper.../- date of generation- date of evaluation- Value type /average, min.,max.,more than..., less than.., median, trace.../ • Method type/analytical,calculated, estimated.../- Method indicator- Method parameter - Official method name • - Analytical key steps • /extraction,separation.../- Laboratory performance /accuracy, precision,.../

  8. A - Product type, CODEX Food Categorization System for Additives and Contaminants, CODEX Classification of Foods and Fields, FAO Food Balance Sheet, CIAA Categorization, Aurocode 2 B - Food source C - Part of Plant or Animal E - Physical State Shale or Form F - Extent of Heat Treatment G - Cooking Method H - Treatment Applied J - Preservation Method K - Packing Medium M - Container or Wrapping N - Food Contact Surface P - Consumer/Dietary use or Label Q - Cuisine R -Area of origin, Area of processing, Area of Consumption Z - Other characteristics of food, Genetically modified, Production Environment FOOD – Other charasteristic LANGUAL CODES – langua aLimentaria / language of food EuroFIR food group classification • 01 MILK, MILK PRODUCT OR MILK SUBSTITUTE • 02 EGG OR EGG PRODUCT • 03 MEAT OR MEAT PRODUCT • 04 SEAFOOD OR RELATED PRODUCT • 05 FAT OR OIL • 06 GRAIN OR GRAIN PRODUCT • 07 NUT, SEED OR KERNEL PRODUCT • 08 VEGETABLE OR VEGETABLE PRODUCT • 09 FRUIT OR FRUIT PRODUCT • 10 SUGAR OR SUGAR PRODUCT • 11 BEVERAGE (NON-MILK) • 12 MISCELLANEOUS FOOD PRODUCT • 13 PRODUCT FOR SPECIAL NUTRITIONAL USE OR DIETARY SUPPLEMENT

  9. FCDB is placedon Internet server. • Data entry and maintenance is from Web based Food Comp Data Management (FCDM) softwaredeveloped for this purpose (from local computers) • Access to the application (data entry and modification) is given to our regional partners • All partners access all data (view),right for data entry and modification only for data for own country

  10. Serbian FCDB • DIET ASSESS • - nutrient intake questionnaire • - nutrition planning (recipes, meals, menus) • calculate the nutritive values • compare with recommendations

  11. Chance FoodGroup Classification added • EFSA coding system is added • Portion Size definition added (Small, Medium, Large)

  12. Statistical index

  13. Data overviewtrough WEB site: • www.nutricascience.org • www.nutricascience.org/foodsearch(for mobile devices)

  14. THANK YOU!

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