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Full value documentation in the Czech Food Composition Database

European Journal of Clinical Nutrition volume 64, pages S64–S67 (2010)Cite this article

Subjects

Abstract

Background/Objectives:

The aim of this project was to launch a new Food Composition Database (FCDB) Programme in the Czech Republic; to implement a methodology for food description and value documentation according to the standards designed by the European Food Information Resource (EuroFIR) Network of Excellence; and to start the compilation of a pilot FCDB.

Subjects/Methods:

Foods for the initial data set were selected from the list of foods included in the Czech Food Consumption Basket. Selection of 24 priority components was based on the range of components used in former Czech tables. The priority list was extended with components for which original Czech analytical data or calculated data were available. Values that were input into the compiled database were documented according to the EuroFIR standards within the entities FOOD, COMPONENT, VALUE and REFERENCE using Excel sheets. Foods were described using the LanguaL Thesaurus.

Results:

A template for documentation of data according to the EuroFIR standards was designed. The initial data set comprised documented data for 162 foods. Values were based on original Czech analytical data (available for traditional and fast foods, milk and milk products, wheat flour types), data derived from literature (for example, fruits, vegetables, nuts, legumes, eggs) and calculated data.

Conclusions:

The Czech FCDB programme has been successfully relaunched. Inclusion of the Czech data set into the EuroFIR eSearch facility confirmed compliance of the database format with the EuroFIR standards. Excel spreadsheets are applicable for full value documentation in the FCDB.

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Acknowledgements

We thank EuroFIR experts Paul Finglas (EuroFIR AISBL), Jane Ireland (DFI) and Anders Møller (DFI) for consultancy, acceptance and revision of the pilot data set file with Czech FCD and their inclusion of it into the EuroFIR eSearch facility. This project was funded by the Czech Ministry of Agriculture.

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Authors and Affiliations

  1. Agricultural and Food Library, Institute of Agricultural Economics and Information, Prague, Czech Republic

    M Machackova

  2. Department of Nutritive Substances, Food Research Institute Prague, Prague, Czech Republic

    M Holasova & E Maskova

Authors
  1. M Machackova
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  2. M Holasova
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  3. E Maskova
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Corresponding author

Correspondence to M Machackova.

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The authors declare no conflict of interest.

Additional information

Guarantor: Marie Machackova.

Contributors: MM is a coordinator of the Food Composition Database Programme in the Czech Republic, a coauthor of the concept of the Czech Food Composition Database and the author of this paper. MH contributed to the design of the study, carried out the analysis of Czech traditional foods and data documentation and assisted in writing this paper. EM collaborated on data documentation, data analysis and contributed to the preparation of this paper.

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Machackova, M., Holasova, M. & Maskova, E. Full value documentation in the Czech Food Composition Database. Eur J Clin Nutr 64 (Suppl 3), S64–S67 (2010). https://doi.org/10.1038/ejcn.2010.213

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