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Roskilde, Denmark

Bell S.,EuroFIR AISBL | Colombani P.C.,ETH Zurich | Pakkala H.,Finnish National Institute for Health and Welfare | Christensen T.,Technical University of Denmark | And 2 more authors.
Journal of Food Composition and Analysis | Year: 2011

Food composition data (FCD) are fundamental for nutrition science and also extensively used in the public health domain. Advances in information technologies allowing rapid transmission of large data volumes likely will foster the development of new FCD uses and in the future FCD could be retrieved any time and location-independent (e.g. in supermarket and restaurants) through the use of mobile or stationary devices having incorporated Internet access. To achieve this, FCD need to be standardised and available on the Internet, two requirements towards which the Network of Excellence EuroFIR has already substantially contributed. The technology needed for the implementation of FCD into innovative interfaces, either mobile or stationary, is already available and allows for sufficiently rapid data transfer. Improved data coverage and quality as well as standardised availability and accessibility, allowing easier data interchange, will further facilitate new FCD uses providing a maximum of user-relevant data and meeting users' requirements. Next to classical uses, FCD could also easily be incorporated to a greater extent in educational or entertainment tools, which would respond to the call of the World Health Organization and European Commission for the dissemination and development of new activities in the fields of nutrition, physical activities and health. © 2011 Elsevier Inc. Source


Grant
Agency: Cordis | Branch: FP7 | Program: CSA-CA | Phase: KBBE.2010.4-01 | Award Amount: 1.12M | Year: 2011

The objective is to further integrate/refine the EuroFIR Food Platform (EFP), to improve/support the ways research is undertaken into relationships between food, diets and health in Europe. Our focus is on extending application and exploitation of validated food data and tools for pan-European nutrition studies and networked usage, implementation of standards and best practice. This together forms the basis of long-term sustainability through the newly established legal entity EuroFIR AISBL). Six Work Packages are included: Quality standards & certification; Systems integration & operational support; Integration & business development; Training; Dissemination & Management. The revised consortium has 35 existing EuroFIR partners (18 as 3rd parties/EuroFIR AISBL members). The already achieved high-level institutional commitment will be further strengthened. The new General Assembly consists of executive representatives of all beneficiaries (who are also AISBL Members), thus real and durable integration is achievable. The Executive Board will work closely with EuroFIR AISBL to provide an integrated approach to joint activities and stakeholder engagements. A high-level External Advisory Board of key users/stakeholders from Europe and internationally will ensure that food data, other products and services are fine-tuned to stakeholders needs, keeping Europe at the forefront of leadership and innovation in this area. Outputs are consistent with the ETP `Food for Life and will further support Theme 2 (FP7) in food and nutrition research contributing to the structuring of the European Research Area and world-class scientific/technological excellence. Additionally, the outputs bring the EFP in alignment with the current European CEN Standard on Food Data and its application.


Saldanha L.G.,U.S. National Institutes of Health | Dwyer J.T.,U.S. National Institutes of Health | Holden J.M.,U.S. Department of Agriculture | Ireland J.D.,Danish Food Information | And 7 more authors.
Journal of Food Composition and Analysis | Year: 2012

Food composition databases are critical to assess and plan dietary intakes. Dietary supplement databases are also needed because dietary supplements make significant contributions to total nutrient intakes. However, no uniform system exists for classifying dietary supplement products and indexing their ingredients in such databases. Differing approaches to classifying these products make it difficult to retrieve or link information effectively. A consistent approach to classifying information within food composition databases led to the development of LanguaL™, a structured vocabulary. LanguaL™ is being adapted as an interface tool for classifying and retrieving product information in dietary supplement databases. This paper outlines proposed changes to the LanguaL™ thesaurus for indexing dietary supplement products and ingredients in databases. The choice of 12 of the original 14 LanguaL™ facets pertinent to dietary supplements, modifications to their scopes, and applications are described. The 12 chosen facets are: product type; product source; part of source; physical state, shape or form; ingredients; preservation method; packing medium; container or wrapping; contact surface; label claims/consumer group/dietary use; geographic places and regions; and adjunct characteristics of dietary supplements. © 2011. Source


Ireland J.D.,Danish Food Information | Moller A.,Danish Food Information
European Journal of Clinical Nutrition | Year: 2010

The European Food Information Resource (EuroFIR) Network of Excellence (http://www.eurofir.eu) aims to provide validated food composition data (FCD) from European food composition databanks. However, the network covers 27 countries with different languages and food cultures, making comparisons difficult. Moreover, in 2005, only 25% of the databases included international food classification or food description. To overcome some of the challenges, it was decided to use the LanguaL thesaurus (http://www.langual.org) to index (systematically describe) and link the foods in European food composition databases (FCDBs). To facilitate food indexing, LanguaL Food Product Indexer software was introduced and several short (1-2 days) food indexing courses for FCD compilers from all participating countries were organised. Feedback between the LanguaL Technical Committee and the FCD compilers allowed the latter to improve their food indexing skills. In turn, the compilers proposed new descriptors and translations for the thesaurus. The result was a set of more than 26 000 foods in national databases and 2360 foods in specialised data sets that were LanguaL indexed and thus able to be linked to the EuroFIR network. Both the EuroFIR network and the individual FCD compilers benefit from standardised food description, allowing foods to be linked and compared across borders and language barriers. The LanguaL thesaurus has, in turn, benefited from the expertise of the FCDB compilers from different cultures. © 2010 Macmillan Publishers Limited All rights reserved. Source


Black L.J.,University College Cork | Ireland J.,Danish Food Information | Moller A.,Danish Food Information | Roe M.,UK Institute of Food Research | And 4 more authors.
Journal of Food Composition and Analysis | Year: 2011

Food composition databases underpin national dietary surveys, support epidemiological and experimental research in human nutrition and are essential in the development of food regulations and dietary guidelines. To date, nutrition researchers in Ireland have not had access to national food composition data and have relied heavily on borrowed data-mainly from the United Kingdom. The aim of this project was to compile an on-line Irish food composition database, which is compatible with international standards. Data on foods specific to the Irish population, including commonly consumed manufactured products, composite dishes and nutritional supplements, were collected between 1997 and 2006 during national dietary intake surveys. In conjunction with EuroFIR (European Food Information Resource Network of Excellence), these foods have been compiled using standardised methodology. The database comprises 938 foods, with values for 41 components. Values for packaged products were sourced from manufacturers and values for composite dishes were calculated from ingredients. Homemade meat, fish and vegetable dishes, manufactured cereal products and nutritional supplements are the key foods in the database. The Irish food composition database is available on-line (http://www.ucc.ie/en/ifcdb) and is incorporated in the EuroFIR eSearch facility (http://www.eurofir.eu) alongside other European national and specialised food composition databases. © 2011 Elsevier Inc. Source

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