Loading…
Development of an Arabic Food Composition Database for an Arabic Online Dietary Assessment Tool: myfood24
Examples of local recipes with full nutritional information include marag laham (mutton stew); makbous laham (rice with lamb); spinach pastry; date cake. The database includes 14% from both meat products and dishes (n = 286) and vegetables and vegetable-based dishes (n = 278); 11% of cereal products...
Saved in:
Published in: | Proceedings of the Nutrition Society 2021, Vol.80 (OCE1), Article E13 |
---|---|
Main Authors: | , , , , , , , , , , , , |
Format: | Article |
Language: | English |
Subjects: | |
Citations: | Items that this one cites |
Online Access: | Get full text |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
cited_by | |
---|---|
cites | cdi_FETCH-LOGICAL-c1578-8e42c0b0957b82c5e2dfa78398b525b57fbaf18a35abb7013c25499545b490753 |
container_end_page | |
container_issue | OCE1 |
container_start_page | |
container_title | Proceedings of the Nutrition Society |
container_volume | 80 |
creator | Bawajeeh, A. O. Kalendar, S Scarpa, G. Hancock, N. Beer, S. Gibson, L. Williams, G. Dashti, B. Albar, S. Ensaff, H. Zulyniak, M. A. Evans, C. E. Cade, J. E. |
description | Examples of local recipes with full nutritional information include marag laham (mutton stew); makbous laham (rice with lamb); spinach pastry; date cake. The database includes 14% from both meat products and dishes (n = 286) and vegetables and vegetable-based dishes (n = 278); 11% of cereal products and associated dishes (n = 230); 9% sweet-tasting foods (e.g. desserts and chocolate) (n = 187); and 8% for fruits (n = 171), seafood (n = 166), and dairy products (n = 166). There are only 5% poultry products and associated dishes (n = 99), 5% beverages (n = 93), and 3% bean-based dishes (n = 68), while 13% come from miscellaneous foods including spices (n = 81), savoury snack (n = 53), sauces (n = 52), ready-to-eat products (n = 39) and oils (n = 24). |
doi_str_mv | 10.1017/S0029665121000148 |
format | article |
fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_journals_2519783830</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><cupid>10_1017_S0029665121000148</cupid><sourcerecordid>2519783830</sourcerecordid><originalsourceid>FETCH-LOGICAL-c1578-8e42c0b0957b82c5e2dfa78398b525b57fbaf18a35abb7013c25499545b490753</originalsourceid><addsrcrecordid>eNp1kMFKAzEQhoMoWKsP4C3geTXJZjaJt9LaKhR6sJ6XZJtIyu5mTbZC396tLSiIpznM93_D_AjdUnJPCRUPr4QwVRRAGSWEUC7P0IhyARkTVJ2j0WGdHfaX6Cql7YAUXBYj5Gf209aha2zb4-CwbvEkauMrPA9hg6eh6ULyvQ8tnuleG50sdiH-4lZt7VuLZ972Ou7xJCWb0rduHUL9iJu9G0yMX6MLp-tkb05zjN7mT-vpc7ZcLV6mk2VWURAyk5azihiiQBjJKrBs47SQuZIGGBgQzmhHpc5BGyMIzSsGXCngYLgiAvIxujt6uxg-djb15TbsYjucLBlQNahkTgaKHqkqhpSidWUXfTM8UFJSHhot_zQ6ZPJTRjcm-s27_VH_n_oCmv52Xg</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2519783830</pqid></control><display><type>article</type><title>Development of an Arabic Food Composition Database for an Arabic Online Dietary Assessment Tool: myfood24</title><source>Cambridge Journals Online</source><creator>Bawajeeh, A. O. ; Kalendar, S ; Scarpa, G. ; Hancock, N. ; Beer, S. ; Gibson, L. ; Williams, G. ; Dashti, B. ; Albar, S. ; Ensaff, H. ; Zulyniak, M. A. ; Evans, C. E. ; Cade, J. E.</creator><creatorcontrib>Bawajeeh, A. O. ; Kalendar, S ; Scarpa, G. ; Hancock, N. ; Beer, S. ; Gibson, L. ; Williams, G. ; Dashti, B. ; Albar, S. ; Ensaff, H. ; Zulyniak, M. A. ; Evans, C. E. ; Cade, J. E.</creatorcontrib><description>Examples of local recipes with full nutritional information include marag laham (mutton stew); makbous laham (rice with lamb); spinach pastry; date cake. The database includes 14% from both meat products and dishes (n = 286) and vegetables and vegetable-based dishes (n = 278); 11% of cereal products and associated dishes (n = 230); 9% sweet-tasting foods (e.g. desserts and chocolate) (n = 187); and 8% for fruits (n = 171), seafood (n = 166), and dairy products (n = 166). There are only 5% poultry products and associated dishes (n = 99), 5% beverages (n = 93), and 3% bean-based dishes (n = 68), while 13% come from miscellaneous foods including spices (n = 81), savoury snack (n = 53), sauces (n = 52), ready-to-eat products (n = 39) and oils (n = 24).</description><identifier>ISSN: 0029-6651</identifier><identifier>EISSN: 1475-2719</identifier><identifier>DOI: 10.1017/S0029665121000148</identifier><language>eng</language><publisher>Cambridge, UK: Cambridge University Press</publisher><subject>Beverages ; Dairy products ; Food composition ; Meat ; Meat products ; Mutton ; Nutrients ; Recipes ; Seafood ; Spices ; Spinach ; Sweet taste ; Vegetables</subject><ispartof>Proceedings of the Nutrition Society, 2021, Vol.80 (OCE1), Article E13</ispartof><rights>Copyright © The Authors 2021</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c1578-8e42c0b0957b82c5e2dfa78398b525b57fbaf18a35abb7013c25499545b490753</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.cambridge.org/core/product/identifier/S0029665121000148/type/journal_article$$EHTML$$P50$$Gcambridge$$H</linktohtml><link.rule.ids>314,780,784,4024,27923,27924,27925,72960</link.rule.ids></links><search><creatorcontrib>Bawajeeh, A. O.</creatorcontrib><creatorcontrib>Kalendar, S</creatorcontrib><creatorcontrib>Scarpa, G.</creatorcontrib><creatorcontrib>Hancock, N.</creatorcontrib><creatorcontrib>Beer, S.</creatorcontrib><creatorcontrib>Gibson, L.</creatorcontrib><creatorcontrib>Williams, G.</creatorcontrib><creatorcontrib>Dashti, B.</creatorcontrib><creatorcontrib>Albar, S.</creatorcontrib><creatorcontrib>Ensaff, H.</creatorcontrib><creatorcontrib>Zulyniak, M. A.</creatorcontrib><creatorcontrib>Evans, C. E.</creatorcontrib><creatorcontrib>Cade, J. E.</creatorcontrib><title>Development of an Arabic Food Composition Database for an Arabic Online Dietary Assessment Tool: myfood24</title><title>Proceedings of the Nutrition Society</title><addtitle>Proc. Nutr. Soc</addtitle><description>Examples of local recipes with full nutritional information include marag laham (mutton stew); makbous laham (rice with lamb); spinach pastry; date cake. The database includes 14% from both meat products and dishes (n = 286) and vegetables and vegetable-based dishes (n = 278); 11% of cereal products and associated dishes (n = 230); 9% sweet-tasting foods (e.g. desserts and chocolate) (n = 187); and 8% for fruits (n = 171), seafood (n = 166), and dairy products (n = 166). There are only 5% poultry products and associated dishes (n = 99), 5% beverages (n = 93), and 3% bean-based dishes (n = 68), while 13% come from miscellaneous foods including spices (n = 81), savoury snack (n = 53), sauces (n = 52), ready-to-eat products (n = 39) and oils (n = 24).</description><subject>Beverages</subject><subject>Dairy products</subject><subject>Food composition</subject><subject>Meat</subject><subject>Meat products</subject><subject>Mutton</subject><subject>Nutrients</subject><subject>Recipes</subject><subject>Seafood</subject><subject>Spices</subject><subject>Spinach</subject><subject>Sweet taste</subject><subject>Vegetables</subject><issn>0029-6651</issn><issn>1475-2719</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><recordid>eNp1kMFKAzEQhoMoWKsP4C3geTXJZjaJt9LaKhR6sJ6XZJtIyu5mTbZC396tLSiIpznM93_D_AjdUnJPCRUPr4QwVRRAGSWEUC7P0IhyARkTVJ2j0WGdHfaX6Cql7YAUXBYj5Gf209aha2zb4-CwbvEkauMrPA9hg6eh6ULyvQ8tnuleG50sdiH-4lZt7VuLZ972Ou7xJCWb0rduHUL9iJu9G0yMX6MLp-tkb05zjN7mT-vpc7ZcLV6mk2VWURAyk5azihiiQBjJKrBs47SQuZIGGBgQzmhHpc5BGyMIzSsGXCngYLgiAvIxujt6uxg-djb15TbsYjucLBlQNahkTgaKHqkqhpSidWUXfTM8UFJSHhot_zQ6ZPJTRjcm-s27_VH_n_oCmv52Xg</recordid><startdate>2021</startdate><enddate>2021</enddate><creator>Bawajeeh, A. O.</creator><creator>Kalendar, S</creator><creator>Scarpa, G.</creator><creator>Hancock, N.</creator><creator>Beer, S.</creator><creator>Gibson, L.</creator><creator>Williams, G.</creator><creator>Dashti, B.</creator><creator>Albar, S.</creator><creator>Ensaff, H.</creator><creator>Zulyniak, M. A.</creator><creator>Evans, C. E.</creator><creator>Cade, J. E.</creator><general>Cambridge University Press</general><scope>AAYXX</scope><scope>CITATION</scope><scope>3V.</scope><scope>7RV</scope><scope>7T5</scope><scope>7TK</scope><scope>7X2</scope><scope>7X7</scope><scope>7XB</scope><scope>88E</scope><scope>8C1</scope><scope>8FD</scope><scope>8FE</scope><scope>8FH</scope><scope>8FI</scope><scope>8FJ</scope><scope>8FK</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>ATCPS</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>FR3</scope><scope>FYUFA</scope><scope>GHDGH</scope><scope>H94</scope><scope>HCIFZ</scope><scope>K9.</scope><scope>KB0</scope><scope>M0K</scope><scope>M0S</scope><scope>M1P</scope><scope>NAPCQ</scope><scope>P64</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>RC3</scope></search><sort><creationdate>2021</creationdate><title>Development of an Arabic Food Composition Database for an Arabic Online Dietary Assessment Tool: myfood24</title><author>Bawajeeh, A. O. ; Kalendar, S ; Scarpa, G. ; Hancock, N. ; Beer, S. ; Gibson, L. ; Williams, G. ; Dashti, B. ; Albar, S. ; Ensaff, H. ; Zulyniak, M. A. ; Evans, C. E. ; Cade, J. E.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1578-8e42c0b0957b82c5e2dfa78398b525b57fbaf18a35abb7013c25499545b490753</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Beverages</topic><topic>Dairy products</topic><topic>Food composition</topic><topic>Meat</topic><topic>Meat products</topic><topic>Mutton</topic><topic>Nutrients</topic><topic>Recipes</topic><topic>Seafood</topic><topic>Spices</topic><topic>Spinach</topic><topic>Sweet taste</topic><topic>Vegetables</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bawajeeh, A. O.</creatorcontrib><creatorcontrib>Kalendar, S</creatorcontrib><creatorcontrib>Scarpa, G.</creatorcontrib><creatorcontrib>Hancock, N.</creatorcontrib><creatorcontrib>Beer, S.</creatorcontrib><creatorcontrib>Gibson, L.</creatorcontrib><creatorcontrib>Williams, G.</creatorcontrib><creatorcontrib>Dashti, B.</creatorcontrib><creatorcontrib>Albar, S.</creatorcontrib><creatorcontrib>Ensaff, H.</creatorcontrib><creatorcontrib>Zulyniak, M. A.</creatorcontrib><creatorcontrib>Evans, C. E.</creatorcontrib><creatorcontrib>Cade, J. E.</creatorcontrib><collection>CrossRef</collection><collection>ProQuest Central (Corporate)</collection><collection>ProQuest Nursing and Allied Health Source</collection><collection>Immunology Abstracts</collection><collection>Neurosciences Abstracts</collection><collection>Agricultural Science Collection</collection><collection>Health & Medical Collection</collection><collection>ProQuest Central (purchase pre-March 2016)</collection><collection>Medical Database (Alumni Edition)</collection><collection>Public Health Database</collection><collection>Technology Research Database</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>Hospital Premium Collection</collection><collection>Hospital Premium Collection (Alumni Edition)</collection><collection>ProQuest Central (Alumni) (purchase pre-March 2016)</collection><collection>ProQuest Central (Alumni)</collection><collection>ProQuest Central</collection><collection>Agricultural & Environmental Science Collection</collection><collection>AUTh Library subscriptions: ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>Engineering Research Database</collection><collection>Health Research Premium Collection</collection><collection>Health Research Premium Collection (Alumni)</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Database (Alumni Edition)</collection><collection>Agricultural Science Database</collection><collection>Health & Medical Collection (Alumni Edition)</collection><collection>PML(ProQuest Medical Library)</collection><collection>Nursing & Allied Health Premium</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>Genetics Abstracts</collection><jtitle>Proceedings of the Nutrition Society</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bawajeeh, A. O.</au><au>Kalendar, S</au><au>Scarpa, G.</au><au>Hancock, N.</au><au>Beer, S.</au><au>Gibson, L.</au><au>Williams, G.</au><au>Dashti, B.</au><au>Albar, S.</au><au>Ensaff, H.</au><au>Zulyniak, M. A.</au><au>Evans, C. E.</au><au>Cade, J. E.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Development of an Arabic Food Composition Database for an Arabic Online Dietary Assessment Tool: myfood24</atitle><jtitle>Proceedings of the Nutrition Society</jtitle><addtitle>Proc. Nutr. Soc</addtitle><date>2021</date><risdate>2021</risdate><volume>80</volume><issue>OCE1</issue><artnum>E13</artnum><issn>0029-6651</issn><eissn>1475-2719</eissn><abstract>Examples of local recipes with full nutritional information include marag laham (mutton stew); makbous laham (rice with lamb); spinach pastry; date cake. The database includes 14% from both meat products and dishes (n = 286) and vegetables and vegetable-based dishes (n = 278); 11% of cereal products and associated dishes (n = 230); 9% sweet-tasting foods (e.g. desserts and chocolate) (n = 187); and 8% for fruits (n = 171), seafood (n = 166), and dairy products (n = 166). There are only 5% poultry products and associated dishes (n = 99), 5% beverages (n = 93), and 3% bean-based dishes (n = 68), while 13% come from miscellaneous foods including spices (n = 81), savoury snack (n = 53), sauces (n = 52), ready-to-eat products (n = 39) and oils (n = 24).</abstract><cop>Cambridge, UK</cop><pub>Cambridge University Press</pub><doi>10.1017/S0029665121000148</doi><tpages>1</tpages><oa>free_for_read</oa></addata></record> |
fulltext | fulltext |
identifier | ISSN: 0029-6651 |
ispartof | Proceedings of the Nutrition Society, 2021, Vol.80 (OCE1), Article E13 |
issn | 0029-6651 1475-2719 |
language | eng |
recordid | cdi_proquest_journals_2519783830 |
source | Cambridge Journals Online |
subjects | Beverages Dairy products Food composition Meat Meat products Mutton Nutrients Recipes Seafood Spices Spinach Sweet taste Vegetables |
title | Development of an Arabic Food Composition Database for an Arabic Online Dietary Assessment Tool: myfood24 |
url | http://sfxeu10.hosted.exlibrisgroup.com/loughborough?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-26T17%3A01%3A47IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Development%20of%20an%20Arabic%20Food%20Composition%20Database%20for%20an%20Arabic%20Online%20Dietary%20Assessment%20Tool:%20myfood24&rft.jtitle=Proceedings%20of%20the%20Nutrition%20Society&rft.au=Bawajeeh,%20A.%20O.&rft.date=2021&rft.volume=80&rft.issue=OCE1&rft.artnum=E13&rft.issn=0029-6651&rft.eissn=1475-2719&rft_id=info:doi/10.1017/S0029665121000148&rft_dat=%3Cproquest_cross%3E2519783830%3C/proquest_cross%3E%3Cgrp_id%3Ecdi_FETCH-LOGICAL-c1578-8e42c0b0957b82c5e2dfa78398b525b57fbaf18a35abb7013c25499545b490753%3C/grp_id%3E%3Coa%3E%3C/oa%3E%3Curl%3E%3C/url%3E&rft_id=info:oai/&rft_pqid=2519783830&rft_id=info:pmid/&rft_cupid=10_1017_S0029665121000148&rfr_iscdi=true |