The compilation of food analysis values as a database for dietary studies—the finnish experience

• Published in: Food chemistry 1996-09, Vol.57 (1), p.133-136
• Main Authors: Ovaskainen, Marja-Leena, Valsta, Liisa M., Lauronen, Jukka
• Format: Article
• Language: English
• Subjects: Biological and medical sciences; cooking losses; data analysis; data collection; diet study techniques; dietary surveys; Exact sciences and technology; food composition tables; Human physiology applied to population studies and life conditions. Human ecophysiology; Information and communication sciences; Information science. Documentation; Medical sciences; Nonbibliographic databases. Databanks; nutrient content; nutrient databanks; Nutritional survey. Food supply and nutritional requirement; recipes; Sciences and techniques of general use; Secondary and tertiary information and documents; Specialized information sources; Specialized information sources (paper or electronic format)
• ISSN: 0308-8146; 1873-7072
• DOI: 10.1016/0308-8146(96)00113-6

In dietary studies the food composition data are needed for assessing intake of study subjects. A database for this purpose should include content for foods as consumed, i.e. the database should include brands and dishes described by recipes. The progress made in developing the national Finnish food composition database for dietary studies at the National Public Health Institute is presented. The usefulness of a relational database model in database maintenance is considered and some gaps (e.g. missing foods and retention factors for loss) are discussed. As future challenges, setting priorities in analysis needs, co-operation on food description as well as on nutrient identification are emphasized.