Author Archive

SWEET

15/01/2019Uncategorized

SWEET, a European Commission Horizon 2020 funded project, is supported by aconsortium of 29 pan-European research, consumer and industry partners, who will develop and review evidence on long term benefits and potential risks involved in switching over to sweeteners and sweetness enhancers (S&SEs) in the context of public health and safety, obesity, and sustainability.

The five-year multidisciplinary project engages stakeholders from across the food chain - consumers, patients, health professionals, scientists, policy makers, and regulators - to address the role of sweeteners in weight control, and potentially move viable products to market. Stakeholders, including consumers, patients, health professionals, scientists, policy makers, and regulators will engage in the project.

As part of the five-year multidisciplinary project, a two-year randomised controlled trial, involving recruitment of 660 adults and children with overweight or obesity from four European countries (Denmark, Greece, the Netherlands and Spain), will be conducted.

Trial participants will undertake a two-month weight loss diet. During this period, they will be randomised to one of two treatment types. Both groups will receive dietary advice on existing recommendation to reduce consumption of added sugars by 10%. However, one group will be allowed to consume food and drink with sweeteners, whereas the other group will not.

Jo Harrold, Project co-ordinator from the University of Liverpool’s Department of Psychological Sciences, said, “Obesity has emerged as a major health issue across Europe and around the world.

“An investigation of the effects of sugar replacements on appetite and food choice on this scale has never been undertaken. Our study will adopt a multidisciplinary approach to examining the impact of prolonged sugar replacement on weight control, appetite and energy intake.

“Understanding the effectiveness of alternative sweeteners will help shape best practice in the future when it comes to weight management.”

For more information about the SWEET study please visit sweetproject.eu or contact SWEET Principal Investigators:

Dr Jo Harrold ([email protected])
Professor Jason Halford ([email protected])
ProfessorAnne Raben ([email protected])

Food Chemistry Special Issue: 9th IFDC

30/10/2014Uncategorized

Special Issue: 9th International Food Data Conference:

Food Composition and Sustainable Diets

Volume 140 issue 3, 1 October 2013

Preface:

The 9th International Food Data Conference: A summary (FOCH 13466 PDF 160KB) B. BENELAM, J. BUTTRISS & P.M. FINGLAS (United Kingdom)

Papers:

Sustainable diets: Harnessing the nutrition agenda (FOCH 13632 PDF 944KB) J. BUTTRISS & H. RILEY (UK) FAO/INFOODS food composition database for biodiversity (FOCH 13000 PDF 306KB) U. RUTH CHARRONDI.RE, B. STADLMAYR, D. RITTENSCHOBER, B. MOUILLE, E. NILSSON, E. MEDHAMMAR, T. OLANGO, S. EISENWAGEN, D. PERSIJN, K. EBANKS, V. NOWAK, J. DU & B. BURLINGAME (Italy) Health benefits of seafood; Is it just the fatty acids? (FOCH 13580 PDF 388KB) E.K. LUND (UK) Assessing caffeine intake in the United Kingdom diet (FOCH 12919 PDF 183KB) E. FITT, D. PELL & D. COLE (UK) Trans fatty acids in a range of UK processed foods (FOCH 13018 PDF 439KB) M. ROE, H. PINCHEN, S. CHURCH, S. ELAHI, M. WALKER, M. FARRON-WILSON, J. BUTTRISS & P. FINGLAS (UK) The influence of latitude on the concentration of vitamin D3 and 25-hydroxy-vitamin D3 in Australian red meat (FOCH 13173 PDF 224KB) J. LIU, H. GREENFIELD, N. STROBEL & D.R. FRASER (Australia) Application of ethnic food composition data for understanding the diet and nutrition of South Asians in the UK (FOCH 13175 PDF 271KB) S. KHOKHAR, F. ASHKANANI, S.D. GARDU.O-DIAZ & W. HUSAIN (UK) Development of a regional food composition table for West Africa (FOCH 13187 PDF 246KB) B. STADLMAYR, U.R. CHARRONDI.RE & B. BURLINGAME (Italy) Food composition activities in South Africa (FOCH 13238 PDF 377KB) P. WOLMARANS, J. CHETTY & N. DANSTER-CHRISTIANS (South Africa) Progress with a global branded food composition database (FOCH 13239 PDF 176KB) THE FOOD MONITORING GROUP The nutrient composition of three cuts obtained from P-class South African pork carcasses (FOCH 13240 PDF 235KB) S.M. VAN HEERDEN & M.F. SMITH (South Africa) Nutritional composition of minor indigenous fruits: Cheapest nutritional source for the rural people of Bangladesh (FOCH 13378 PDF 204KB) MD. TARIQUL ISLAM SHAJIB (Bangladesh, Denmark), M. KAWSER, MD. NURUDDIN MIAH, P. BEGUM, L. BHATTACHARJEE, A. HOSSAIN (Bangladesh), I.S. FOMSGAARD (Denmark) & S.N. ISLAM (Bangladesh) Pacific Tracker 2 – Expert System (PacTrac2-ES) behavioural assessment and intervention tool for the Pacific Kids DASH for Health (PacDASH) study (FOCH 13390 PDF 405KB) R. NOVOTNY, C. NIGG, K. MCGLONE, G. RENDA, N. JUNG, M. MATSUNAGA & N. KARANJA (USA) Variability in the contents of pork meat nutrients and how it may affect food composition databases (FOCH 13428 PDF 187KB) M. REIG, M.-C. ARISTOY & F. TOLDR. (Spain) A review of composition studies of Cameroon traditional dishes: Macronutrients and minerals (FOCH 13528 PDF 225KB) C.P. KOUEBOU, M. ACHU, S. NZALI, M. CHELEA, J. BONGLAISIN, A. KAMDA, P. DJIELE, G. YADANG, R. PONKA, G. NGOH NEWILAH, G. NKOUAM, C. TEUGWA & M.M. KANA SOP (Cameroon) The Slovenian food composition database (FOCH 13530 PDF 776KB) M. KOROŠEC, T. GOLOB, J. BERTONCELJ, V. STIBILJ & B.K. SELJAK (Slovenia) Comparative studies on the antioxidant properties and polyphenolic content of wine from different growing regions and vintages, a pilot study to investigate chemical markers for climate change (FOCH 13531 PDF 258KB) K. STOCKHAM, A. SHEARD, R. PAIMIN, S. BUDDHADASA, S. DUONG, J.D. ORBELL & T. MURDOCH (Australia) Nutrients and bioactive compounds of Thai indigenous fruits (FOCH 13604 PDF 189KB) K. JUDPRASONG, S. CHAROENKIATKUL, P. THIYAJAI & M. SUKPRASANSAP (Thailand) Capacity building in food composition for Africa (FOCH 13631 PDF 178KB) H.C. SCH.NFELDT & N. HALL (South Africa) Effect of different maize meal diets on growth and vitamin A: case-study on chickens (FOCH 12764 PDF 271KB) B. PRETORIUS & H.C. SCH.NFELDT (South Africa) Voluntary food fortification with folic acid in Spain: Predicted contribution to childrens dietary intakes as assessed with new food folate composition data (FOCH 13641 PDF 570KB) M.L. SAMANIEGO-VAESKEN, E. ALONSO-APERTE & G. VARELA-MOREIRAS (Spain) The new on-line Czech Food Composition Database (FOCH 13644 PDF 1.2MB) M. MACHACKOVA, M. HOLASOVA & E. MASKOVA & THINLINE INTERACTIVE S.R.O. (Czech Republic) Data collection and assessment of commonly consumed foods and recipes in six geo-political zones in Nigeria: Important for the development of a National Food Composition Database and Dietary Assessment (FOCH 13651 PDF 773KB) H.N. ENE-OBONG, R.A. SANUSI, E.A. UDENTA, I.O. WILLIAMS, K.M. ANIGO, E.C. CHIBUZO, H.M. ALIYU, O.O. EKPE & G.I. DAVIDSON (Nigeria) Application of Choices criteria in Brazil: Impact on nutrient intake and adequacy of food products in relation to compounds associated to the risk of non-transmissible chronic diseases (FOCH 13704 PDF 287KB) E.W. DE MENEZES, T.D.V.C. LOPES, E.R. MAZZINI, M.C.T. DAN, C. GODOY & E.B. GIUNTINI (Brazil) Food composition databases for effective quality nutritional care (FOCH 13735 PDF 1.2MB) B. KOROUŠICÅL SELJAK, V. STIBILJ, L. POGRAJC, N.F. MIS & E. BENEDIK (Slovenia) Dietary fibre: Challenges in production and use of food composition data (FOCH 13071 PDF 325KB) S. WESTENBRINK, K. BRUNT (The Netherlands) & J.-W. VAN DER KAMP (The Netherlands, Finland) Evaluation of methods of analysis for dietary fibre using real foods and model foods (FOCH 12994 PDF 266KB) K. ENGLYST, M. QUIGLEY, H. ENGLYST, B. PARMAR, A. DAMANT, S. ELAHI & P. LAWRANCE (UK) Improvement of the AOAC 2009.01 total dietary fibre method for bread and other high starch containing matrices (FOCH 13310 PDF 496KB) K. BRUNT & P. SANDERS (The Netherlands) Codex dietary fibre definition – Justification for inclusion of carbohydrates from 3 to 9 degrees of polymerisation (FOCH 13752 PDF 211KB) E.W. DE MENEZES, E.B. GIUNTINI, M.C.T. DAN, F.A.H. SARD. & F.M. LAJOLO (Brazil) Dietary fibre fractions in cereal foods measured by a new integrated AOAC method (FOCH 13071 PDF 325KB) J. HOLLMANN, H. THEMEIER, U. NEESE & M.G. LINDHAUER (Germany) Biogenic amines content as a measure of the quality of wines of Abruzzo (Italy) (FOCH 13533 PDF 572KB) M. MARTUSCELLI, G. ARFELLI, A.C. MANETTA & G. SUZZI (Italy) Laboratory performance on analysis of mandatory nutrients and preparation of nutrition labelling (FOCH 13470 PDF 589KB) K. JUDPRASONG, P. PUWASTIEN, J. BOONPOR & N. PINPRAPAI (Thailand) Total nitrogen vs. amino-acid profile as indicator of protein content of beef (FOCH 12997 PDF 222KB) N.G. HALL & H.C. SCH.NFELDT (South Africa)

Oral presentations from the 9th IFDC

30/10/2014Uncategorized

Opening ceremony

Dr. Barbara Burlingame Greenfield Southgate Lecture: Saving the Planet: sustainable diets, biodiversity and food composition (PDF – 7.5MB)

Keynote addresses

Prof. Judith Buttriss Sustainable diets: harnessing the nutrition agenda (PDF-xxMB) Dr. Paul Burrows Responding to the food security challenge: The Global Food Security programme (PDF-16MB)

Session 1

Dr. Elizabeth Lund Health benefits of fish; is it just the fatty acids? (PDF – 3.4MB) Dr. Ronald Calitri Changes in consumption of native biodiversity in Brazil from 2002-3 to 2008-9: health, income, geographic diversity or markets? (PDF – 140 KB) Prof. Nicola Lamaddalena Contribution of Mediterranan food consumption patterns to sustainable natural resources managment (PDF – 3MB) Dr. T. Longvah Nutritient biodiversity in rice and its health implications (not available as download) Mr Florent Vieux Food consumption and greenhouse gas emissions: changing food consumption patterns or consuming less? (PDF – 720KB)

Session 2

Dr. Julian Cooper A Case Study in Sustainability (PDF – 4MB) Dr. Ruth Charrondiere The FAO/INFOODS Compositional Database on Food Biodiversity for Sustainable Diets (PDF – 1,4MB)

Prof. Umma Khair Salma Khanam Morphological properties and bioactive constituents of amaranth, Amaranthus tricolor L. (PDF – 8MB) Md. Tariqul Islam Shajib Nutritional composition of Minor indigenous fruits: cheapest nutritional sources in therural people of Bangladesh (PDF – 6.5MB) Ms. Katherine Stockham Comparative studies on the antioxidant properties and bioactive content of wine from different growing regions and vintages (PDF – 730KB) Dr. Christiant Kouebou CAFOODS activities and prospects (PDF – 6MB)

Session 3

Prof. Fidel Toldra Variability in the contents of meat nutrients and how it may affect food composition databases (PDF – 2MB) Ms. Joanne Holden USDA Progress in monitoring levels of added sodium in processed and prepared foods (PDF – xxMB) Ms. Emily Fitt A preliminary estimate of caffeine intake in UK adults following addition to the National Diet and Nutrition Survey food composition database (PDF – 1MB) Ms. Rebecca Goldsmith Nutrient content labelling, Many years of challenges, dilemmas and successes (PDF – 5.5MB) Mr. Gregoire Thonier Comparative environmental assessment of the consumption patterns of a consumer of organic products and an average French consumer (PDF – 590KB) Prof. Barbara Korousic Seljak Food composition databases for effective quality nutritional care (PDF – 820KB)

Session 4

Dr. Santosh Khokhar Application of ethnic food composition data for understanding the diet and health of South Asians in the UK (PDF – 10MB) Dr. Mary Nicolaou Food consumption among migrant groups in the Netherlands: the HELIUS dietary patterns study (PDF – 350KB) Prof. Gregorio Varela-Moreiras Fortified foods availability and consumption in recent years in spain. Contribution to the adherence to the traditional Mediterranean Diet (PDF – xxMB) Prof. Filippo D’Antuono Variability of glucosinolates and phenolics in local kale populations from Turkey, Italy and Portugal (PDF – 6.2MB) Dr. Helena Soares-Costa New nutritional data on selected traditional foods from Black Sea area countries (PDF – 11.1MB)

Session 5

Angela Dolgikh The role of micro-organisms and their metabolites in determining functional properties of traditional foods (PDF – xxMB) Mrs. Lydia Rublang-Yalambing Aibika (abelmoschus, manihot L.) a commonly consumed green leafy vegetable in Papua New Guinea: Biodiversity and its effect on micronutrients (not available as download)

Session 6

Ms. Julie Gauvreau Assessment of the potential impact of the nutritional commitments of food operators on French nutrient intakes (PDF – 310KB) Prof. Maria Glibetic Development of regional Food Composition Database (FCDB) for West Balkan countries (PDF – 6MB) Dr. Paolo Colombani FoodCASE: A standardised Food Composition And Sytem Environment for Europe and beyond (PDF – 5MB) Dr. Rachel Novotny PacificTracker2 – Expert System (PacTrac2-ES) behavioral assessment and intervention tool (PDF – 2MB) Mr. Antoni Colom Apomediation: aligning objectives from health professionals, food chain companies and target consumers (PDF – 1.4MB) Mrs. Simone Bell RFID from Farm to Fork: traceability along the complete food chain (PDF – 4,6MB)

Session 7

Dr. Cornelia Witthoft Food composition data for folates – more than two decades of challenges (PDF – 3.2MB) Dr. Ulrich Schlemmer Significance of phytate in human nutrition, methods of phytic acid/phytate determination and contents of phytic acid and other inositol phospates in foods (PDF – xxMB) Prof. Heather Greenfield Vitamin D content of Austrailian red meat (not available as download) Mrs Nicolette Hall Nitrogen vs. amino-acid profile as indicator of protein content in South African beef (PDF – 3.5MB) Dr. Prapasri Puwastien Achievements and future plan on development of good quality food analysis laboratory among ASEANFOODS (PDF – 4MB) Dr. Klaus Englyst Evaluation of methods for determination of carbohydrate constituents in real foods and in model foods with added dietary fibre (not available as download)

Session 8

Mr. Jan Willem van der Kamp The new fibre definition – Understanding and predicting changes in fibre levels for cereal products (PDF – 330KB) Mr Roger Wood Analytical requirements of the Codex definition of dietary fibre and the need for a decision tree approach (not availble as download) Elizabete Wenzel Menezes Codex dietary fibre definition – Justification for inclusion of carbohdrate from 3 to 9 monomeric units (PDF – 1MB) Dr Juergen Hollmann Quanitification of dietary fibre in cereal based food. Challenges by new fibre definitions, new methods and nutrient database management (not available as download) Dr. Kommer Brunt Dietary fibre levels in bread according to AOAC 985.29 and AOAC 2009.01 method. First results. (PDF – 800 KB) Mrs Susanne Westenbrink Dietary Fibre – A food composition database manager’s view (PDF – 2MB)

Session 9

Dr. Phil Johnson Credible information about food allergens and allergies for food allergen management: the InformAll database (PDF – 1.6MB) Ms. Elizabeth Dunford The development of a global branded food composition database to monitor product reformulation by food companies (PDF – 2.5MB) Dr. Elizabete Wenzel Menezes Brazilian database of compounds related to non transmissible chronic diseases: adequacy of food groups according to Choice Program (PDF – 10MB) Mrs. Marie Machackova The new on-line Czech food composition database (PDF – 1MB)

Session 10

Dr Yoonna Lee Recipe database development for BNI (Business and Industry) dishes for processing of dietary intake data of KNHANES (PDF – 3MB) Prof. Barbara Korousic Seljak The Slovenian Food Composition Database (PDF – 2.5MB) Dr. Sze Pui Cheryl Mak Construction of the Hong Kong food composition database (PDF – 7MB) Dr. Petronella Wolmarans Food composition activites in South Africa (PDF – 3MB) Dr. Pia Knuthsen Current developments of analytical projects re nutrients related to the Danish Food Composition Databank (not available for download)

Session 11

Prof. Heather Greenfield A reappraisal of the nutrient composition of Australian chicken meat (not available as download) Dr. Pamela Pehrsson Sampling foods in at-risk subpopulations in the U.S. (PDF – 1.2MB) Ms. Katja Stang A method to determine nutrient retention factors (not available as download) Mr. Mark Roe Nutrient analysis of a range of UK processed foods with particular reference to trans fatty acids (PDF – 260KB)

Session 12

Mr Paul Finglas The EuroFIR Food Platform: Further integration, refinement and exploitation for its long-term self sustanability (EuroFIR Nexus) (PDF – 5.8MB) Prof. Hettie Schonfeldt Capacity building in food composition for Africa – Lessons learned as AFROFOODS coordinator 2001-2010 (PDF – 6.3MB) Barbara Stadlmayr West African food composition table (PDF – xxMB) Prof. Henrietta Ene-Obong Compiling food composition database for dietary assessment: the Nigerian experience using a SWOT analysis (PDF – 8MB) Mrs. Adriana Blanco-Metzler LATINFOODS: Current status, activities and challenges (PDF – 3MB)

9th IFDC posters

29/10/2014Uncategorized

International Food Data Conferences are held every two years, with the 9^th IFDC being held at Norwich in September 2011. Poster contributors to the 9IFDC were asked to submit these in PDF format for publication online. The Conference posters currently available are listed below, with links to the poster PDF and to the Europe PubMed Central (CiteXplore, CTX) record that provides full bibliographic data. The following posters are currently included in the EuroFIR Document Repository:

1	Biodiversity and sustainable diets
1_04	Compositional analysis in pigments and bioactive compounds in four Opuntia sp with red prickly pears PDF (156 KB) Europe PMC: CTX/c6168
1_07	Potentials of wild and cultivated edible Pleurotus tuber-regium flour in meeting the protein and micronutrient needs of population groups in resource poor communities PDF (433 KB) Europe PMC: CTX/c6169
1_08	Data on composition of Slovenian honey types PDF (11.25 MB) Europe PMC: CTX/c6170
1_09	Increased saccharide contents in waxy bread wheat (Triticum aestivum L.) grain PDF (4.33 MB) Europe PMC: CTX/c6171
1_10	An exploration on greenhouse gas and ammonia production by edible insects PDF (656 KB) Europe PMC: CTX/c6172
1_13	Influence of geographical conditions on carotenoid content of Portuguese cabbage PDF (442 KB) Europe PMC: CTX/c6173
1_14	Black Sea area traditional foods as a new, valuable source of antioxidant polyphenols PDF (644 KB) Europe PMC: CTX/c6174
1_15	Variation of sesquiterpene lactones and phenolics in chicory and endive germplasm PDF (90 KB) Europe PMC: CTX/c6175
1_16	Fish and shellfish from sustainable fisheries are good sources of n-3 fatty acids PDF (1.15 MB) Europe PMC: CTX/c6176
1_18	Italian garlic bulb (Allium sativum L.): Soil and cultivar influence on morphological and chemical parameters PDF (3.49 MB) Europe PMC: CTX/c6177
2	Challenges for trade including labelling, health claims
2_01	Analysis of total individual polyphenols (TIP) for labelling functional content of commercial antioxidant fruit juices with health claims PDF (135 KB) Europe PMC: CTX/c6178
2_03	Consumer inquiries on nutritional labeling and food advertising in Costa Rica PDF (165 KB) Europe PMC: CTX/c6179
3	Food composition related policies, standards
3_01	Analytical survey of seafood consumed in the UK PDF (706 KB) Europe PMC: CTX/c6180
3_05	Predicted contribution of folic acid voluntary fortification in Spain to children’s dietary intakes, as assessed with new food folate composition data PDF (214 KB) Europe PMC: CTX/c6181
3_06	The Pan-American Health Organization (PAHO) Initiative on “Cardiovascular disease prevention through dietary salt reduction” PDF (451 KB) Europe PMC: CTX/c6182
3_07	Nutritional analysis and characterisation of popular weight-loss diets in France PDF (451 KB) Europe PMC: CTX/c6183
3_08	Survey on data of sodium in processed and prepared foods of Latin America PDF (943 KB) Europe PMC: CTX/c6376
3_09	Effect of different maize meal diets on growth and vitamin A status PDF (2.2 MB) Europe PMC: CTX/c6377
4	Database Management systems, quality
4_02	Evaluation of the analytical measurement uncertainty by two methods in food vitamin A and E determination PDF (119 KB) Europe PMC: CTX/c6378
4_03	Adoption and adaptation – for enhancement of a local food and nutrient database PDF (510 KB) Europe PMC: CTX/c6379
5	Delivering food composition data via emerging innovative tools
5_01	Using Google Analytics to measure visitor statistics on food composition websites PDF (178 KB) Europe PMC: CTX/c6380
5_05	Use of the EuroFIR eSearch applying different criteria: some suggestions to improve its usability PDF (644 KB) Europe PMC: CTX/c6381
6	Current activities on food composition at national and regional levels
6_01	Nutrient composition of pork – updated data for the Czech Database of Food Composition PDF (114 KB) Europe PMC: CTX/c6382
6_02	ePlantLIBRA database: containing validated scientific information on Plant Food Supplement bioactive compounds PDF (1.25 MB) Europe PMC: CTX/c6383
6_03	Food Composition Table of Nepalese diets: an initiative towards the food database PDF (111 KB) Europe PMC: CTX/c6384
6_06	Food Databanks National Capability PDF (484 KB) Europe PMC: CTX/c6385
6_08	Pilot study to develop a food composition database for a southern region of Ecuador PDF (498 KB) Europe PMC: CTX/c6386
6_09	South Asian dietary patterns identified using ethnic food composition data PDF (317 KB) Europe PMC: CTX/c6387
6_12	West African Food Composition Table PDF (374 KB) Europe PMC: CTX/c6388
6_13	Estimation of South Asian food portion sizes for children PDF (552 KB) Europe PMC: CTX/c6389
6_14	Validation of 24-hour recalls assisted by estimated records in British Asian children in Leeds PDF (1.88 MB) Europe PMC: CTX/c6390
6_15	Ascorbic acid content in berries and red fruits: a contribution to produce quality data for food composition databases PDF (623 KB) Europe PMC: CTX/c6391
6_16	Determination of total folate content in traditional foods from Black Sea Area countries PDF (2.16 MB) Europe PMC: CTX/c6425
6_17	Proximate composition of plant origin traditional foods from Black Sea Area countries PDF (2.09 MB) Europe PMC: CTX/c6431
6_18	Riboflavin content in selected traditional foods from Black Sea Area countries PDF (1.89 MB) Europe PMC: CTX/c6517
6_19	Identification of phytochemical profiles to differentiate teas using fast HPLC with diode array and fluorescence detection PDF (690 KB) Europe PMC: CTX/c6677
6_22	Formulating guidelines for developing yield factors for South African foods PDF (3.93 MB) Europe PMC: CTX/c6528
6_28	Coefficients for conversion from volume to food gram weights for a dietary survey described in the USDA Food and Nutrient Database and New Zealand Food Composition Tables PDF (4.16 MB) Europe PMC: CTX/c6535
7	New emerging technologies for analysis of nutrients
7_04	Isoflavones content of soybean derived foods available in major supermarket chains in Spain PDF (424 KB) Europe PMC: CTX/c6676
7_05	Composition of nutritional starches in processed plantain PDF (487 KB) Europe PMC: CTX/c6673
7_08	Analyses of vitamin K in eggs and leguminous plants for the Swedish Food Database PDF (174 KB) Europe PMC: CTX/c6674
8	Effective capacity development and training
8_01	The Official Slovak Development Support Programme in food composition area for Central and Eastern European countries PDF (529 KB) Europe PMC: CTX/c6675

The EuroFIR Food Platform: Further integration, refinement and exploitation for its long-term self-sustainability

12/06/2014Uncategorized

This report describes how a new tool for the exploration of food information named FoodEXplorer was developed, considering our past experience with a pilot tool eSearch. FoodEXplorer is still a Web-based tool, however, its functionality, user interface and underlying database are completely reconstructed and recoded. This tool supports both simple and advanced searches to provide complex food information to a wide spectrum of laypeople and experts (like food compilers, dietitians, scientists, policy makers etc.). It supports food descriptions based on LanguaL, a comparison of data from different food composition datasets, and data exports in XML (Food Data Transport Package) and XLS (MS Excel) formats. FoodEXplorer was integrated with other tools on the EuroFIR food information platform such as FoodCASE, which is used for FCDB maintenance, and FoodBasket that is a simple recipe calculation tool. Moreover, the collection of food composition databases behind FoodEXplorer is used for several dedicated EuroFIR Web Services for delivering food information for other European projects. So integrated EuroFIR tools facilitate the pan-European dissemination channel from national food compilers to the end users of various kinds – and between national food compilers. The report includes User’s manual and instructions for the FoodEXplorerAdministrator. Key words TBC To read the full text of the publication click here.

The EuroFIR Food Platform: Further integration, refinement and exploitation for its long-term self-sustainability

12/06/2014Uncategorized

The aim of this report is to present the conceptual specifications for the interface between two existing web-infrastructures, the e-Standardized Methodologies Platform (e-SMP) – still under development – and the EuroFIR Food Composition Data (FCD) interchange platform(1). The conceptual development of a tool filling the current missing link between the collected dietary intake data handled in the e-SMP and the food concentration/composition data available via the EuroFIR portal has to be seen as a major step forward towards more comprehensive infrastructures to strengthen the comparability and integration of food consumption and composition data underpinning dietary assessment for national and international nutritional studies in Europe. Key words TBC To read the full text of the publication click here.

International Nutrition and Diagnostics Conference 2014

02/04/2014Uncategorized

INDC 2014 – International Nutrition and Diagnostics Conference 2014 is an international forum of experts who are interested in understanding how food influences our health, working performance, feelings and ageing. The aim of this multidisciplinary conference is to bridge the gaps between the specialists and fields of science as diverse as nutrition, clinical biochemistry, food technology, analytical chemistry and medicine. For more information CLICK HERE JOINT SYMPOSIUM: INDC 2014 will be held in conjunction with the 20th International Symposium on Separation Sciences 30th August – 2nd September 2014, Prague, Czech Republic – For more information CLICK HERE

Best practice guidelines for EFSA health claims dossiers

31/03/2014Uncategorized

“Best practice guidelines for EFSA health claims dossiers”

– Seminar for SMEs and food manufacturers

27th June 2014 – THON Hotel Brussels City Center

– Avenue du Boulevard 17 – 1210 Brussels – Belgium

The seminar is an opportunity for those considering or seeking to submit EFSA Health Claim dossiers to:

Discover more about BACCHUS and possible implications for health claim-related activities
Understand better EFSA’s decision-making process relevant for health claims dossiers
Exchange views with other actors on how to achieve a successful health claim

Free to attend but registration is mandatory (CLICK HERE) Draft Agenda – SME Seminar BACCHUS (31/03/2014)

OPEN Platform for Clinical Nutrition

05/03/2014Uncategorized

Several approaches exist to estimate food consumption and nutrient intake at the organisational and individual level. OPEN Platform for Clinical Nutrition (OPEN) is a web-based application that supports food and physical activity recording and diet planning as well as 24 hour recall and food frequency questionnaires including photographs. It enables online interaction between a dietitian/nutritionist and their patient/ client. To support its use in different countries and languages, OPEN allows translation of the user interface into any language as well as the use of any food composition dataset that complies with Food data structure and format standard (BS EN 16104:2012). By default, OPEN refers to international dietary recommendations, which can be modified by the dietitian/nutritionist to suit the needs of individuals. A pocket-sized scale has always been developed, which communicates wirelessly with OPEN for easy recording of food weights. EuroFIR AISBL and the European Federation of the Association of Dietitians (EFAD) have supported further development of OPEN. It has been used in two Slovenian hospitals to support assessment of patient nutrient intake, in several Slovenian projects, and in a Portuguese food consumption project. It has proved to be an efficient tool for dietary assessment and reduced risk of non-communicable diseases, relying on evidence-based dietary recommendations and ensures repeatability and validity of measures including errors such as estimation of portion size, day-to-day variation in diet and physical activity as well as the frequency of consumption. OPEN is based on national food composition data, food-indexing systems (e.g. LanguaL and FoodEx) and translates the results of the analysis in an illustrative and user-friendly fashion for the patients/ clients to improve understanding. Poster – download (PDF – 1.8MB) Summary of OPEN – download (PDF – 476 KB)

OPEN was developed by the Computer Systems Department of the Jožef Stefan Institute (Ljubljana, SI) in cooperation with Sonce.net (SI). This work was performed, in part, on behalf of EuroFIR NEXUS (GA no. 265967) and DIETS2 (EACEA (2010-13), and supported by the European Federation of the Association of Dietitians (EFAD).

Advanced Course on Dietary Assessment Methods 2014

07/02/2014Uncategorized

Advanced Course on Dietary Assessment Methods

Jurys Inn Aberdeen 13 – 15 May 2014

The advanced course is designed for researchers, dietetic and nutritional practitioners and those who would like to further their training in dietary assessment methods. Developed and run by: The University of Aberdeen dietary assessment team a group with a wide range of experience including staff from the Public Health Nutrition Research Group, the Musculoskeletal Research Group and the Rowett Institute of Nutrition and Health. This course will bring together current knowledge and best practice on dietary assessment for nutrition research and clinical and public health practice.

The course aims to:

Broaden knowledge in techniques of dietary assessment to enable dietitians and nutritionists to make a more informed decision as to which is the appropriate tool for their needs, both in a research context or in dealing with clients; and
Enable individuals to fully interpret dietary data, being aware of the strengths and limitations of the different assessment techniques.

Course Themes: from theory to practice:

Dietary assessment methods
Food Composition Databases
Interpreting and evaluating dietary data
Recent advances in dietary assessment methods
Biomarkers of dietary intake

CPD Accreditation:

	Endorsed by the British Dietetic Association *
	The advanced course is endorsed by the Association for Nutrition

(*Please note BDA endorsement applies only to the educational nutritional content of the learning activity).

Who is the Course For?

The course is aimed at anyone with an interest in dietary assessment methods who has some background in dietetics or nutrition. A list of pre-course reading material is available but it is not essential to complete to participate in the course – rather it is intended for those who have limited experience in the field of dietary assessment or who may have trained some time ago and wish to refresh their knowledge prior to the course.

Bursary

Bursaries are available: two places for participants from DEDIPAC member organisations and two other places open to all. For full details please go to: http://www.abdn.ac.uk/acdam/bursaries-available (deadline for applicants 21st Feb 2014)