Common use of Food Identification and Description (IA1 Clause in Contracts

Food Identification and Description (IA1. 6) This sub-platform network will be led jointly by AFSSA and DTU. The preparation of reliable data on food requires precise nomenclature and detailed description of foods. Even data of good quality can be a source of error if they are derived from foods that are not clearly defined. Moreover, it is difficult to exchange data on foods, or to understand and compare nutritional status for different countries or individuals, without a coherent description of foods in databases. The WP will be working in close collaboration with IA1.4 and IA1.5. The need for an international food language became apparent when databases on foods were created in different countries and when data interchange was attempted. Data collection and processing by single, small institutions are costly, troublesome and time-wasting activities and this is one of the major benefits of the XXX. This recognition demands sharing of work by international co-operation, and especially the utilisation of collected and generated data for wider use. A first breakthrough in international food identification has been the clear recognition of the advantages of using a multifaceted approach for identifying foods in databases. A second breakthrough has been the recognition of the need to include alternate identification/description systems. Criteria for such a combined system were laid down by the US FDA “International Interface Standard” and by the EU COST Action 99 Recommendations. Food description should incorporate standardised thesaurus (e.g. LanguaL, ISO), different national languages and already existing international standards (e.g. CODEX). Food identification should be detailed, structured, flexible and suitable for use in numeric databases. A major goal of the WP would be the adoption of a common food categorisation and description system for managing data on nutrients, bioactive substances in the European database. It would thus be possible to establish risk-benefit using both “negative” and “positive” components. An important challenge for the network would be to establish an architecture which takes into account precise analytical results but including also the same results aggregated by larger categories at a level compatible for all components. The EU EFCOSUM project has recommended harmonisation of individual dietary survey derived food intake data at the ingredient level rather than at the “as consumed” food level. It proposed to use a common food categorization system, Eurofood groups (EFG) identification. The WP will address the need to harmonize the food categorisation and description systems used for managing food intake data with those used for managing food composition data, at different levels of aggregation. The main tasks will be:

Food Identification and Description (IA1. 6) This sub-platform network will be led jointly by AFSSA and DTUDFVF. The preparation of reliable data on food requires precise nomenclature and detailed description of foods. Even data of good quality can be a source of error if they are derived from foods that are not clearly defined. Moreover, it is difficult to exchange data on foods, or to understand and compare nutritional status for different countries or individuals, without a coherent description of foods in databases. The WP will be working in close collaboration with IA1.4 and IA1.5. The need for an international food language became apparent when databases on foods were created in different countries and when data interchange was attempted. Data collection and processing by single, small institutions are costly, troublesome and time-wasting activities and this is one of the major benefits of the XXX. This recognition demands sharing of work by international co-operation, and especially the utilisation of collected and generated data for wider use. A first breakthrough in international food identification has been the clear recognition of the advantages of using a multifaceted approach for identifying foods in databases. A second breakthrough has been the recognition of the need to include alternate identification/description systems. Criteria for such a combined system were laid down by the US FDA “International Interface Standard” and by the EU COST Action 99 Recommendations. Food description should incorporate standardised thesaurus (e.g. LanguaL, ISO), different national languages and already existing international standards (e.g. CODEX). Food identification should be detailed, structured, flexible and suitable for use in numeric databases. A major goal of the WP would be the adoption of a common food categorisation and description system for managing data on nutrients, bioactive substances and contaminants in the European database. It would thus be possible to establish risk-benefit using both “negative” and “positive” components. An important challenge for the network would be to establish an architecture which takes into account precise analytical results but including also the same results aggregated by larger categories at a level compatible for all components. The EU EFCOSUM project has recommended harmonisation of individual dietary survey derived food intake data at the ingredient level rather than at the “as consumed” food level. It proposed to use a common food categorization system, Eurofood groups (EFG) identification. The WP will address the need to harmonize the food categorisation and description systems used for managing food intake data with those used for managing food composition data, at different levels of aggregation. The main tasks will be:

Food Identification and Description (IA1. 6) This sub-platform network will be led jointly by AFSSA and DTUDFVF. The preparation of reliable data on food requires precise nomenclature and detailed description of foods. Even data of good quality can be a source of error if they are derived from foods that are not clearly defined. Moreover, it is difficult to exchange data on foods, or to understand and compare nutritional status for different countries or individuals, without a coherent description of foods in databases. The WP will be working in close collaboration with IA1.4 and IA1.5. The need for an international food language became apparent when databases on foods were created in different countries and when data interchange was attempted. Data collection and processing by single, small institutions are costly, troublesome and time-wasting activities and this is one of the major benefits of the XXX. This recognition demands sharing of work by international co-operation, and especially the utilisation of collected and generated data for wider use. A first breakthrough in international food identification has been the clear recognition of the advantages of using a multifaceted approach for identifying foods in databases. A second breakthrough has been the recognition of the need to include alternate identification/description systems. Criteria for such a combined system were laid down by the US FDA “International Interface Standard” and by the EU COST Action 99 Recommendations. Food description should incorporate standardised thesaurus (e.g. LanguaL, ISO), different national languages and already existing international standards (e.g. CODEX). Food identification should be detailed, structured, flexible and suitable for use in numeric databases. A major goal of the WP would be the adoption of a common food categorisation and description system for managing data on nutrients, bioactive substances in the European database. It would thus be possible to establish risk-benefit using both “negative” and “positive” components. An important challenge for the network would be to establish an architecture which takes into account precise analytical results but including also the same results aggregated by larger categories at a level compatible for all components. The EU EFCOSUM project has recommended harmonisation of individual dietary survey derived food intake data at the ingredient level rather than at the “as consumed” food level. It proposed to use a common food categorization system, Eurofood groups (EFG) identification. The WP will address the need to harmonize the food categorisation and description systems used for managing food intake data with those used for managing food composition data, at different levels of aggregation. The main tasks will be: