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Title: Report on analytical data on traditional foods to be available for inclusion in the appropriate national FCDB and EuroFIR datasets - D2.3
Author: Costa, H.S.
Albuquerque, T.G.
Sanches-Silva, A.
Finglas, P.
Keywords: Nutrição Aplicada
Composição dos Alimentos
Issue Date: Nov-2011
Publisher: Instituto Nacional de Saúde Doutor Ricardo Jorge, IP
Abstract: Traditional foods are key elements that differentiate the dietary patterns of each country. In most countries, there is limited information on the nutritional composition of such foods, therefore, there is a need to investigate, register and promote traditional foods. These foods are also a valuable contribution to the development and economic sustainability of rural areas and preservation of biodiversity. One of the aims within BaSeFood project is to provide new data on the nutritional composition of traditional foods of plant origin from six Black Sea area countries (Bulgaria, Georgia, Romania, Russian Federation, Turkey and Ukraine). Thirty-three traditional foods were selected in WP1 according to specific criteria: documentation of traditional character; availability and quality of existing compositional data; frequency of consumption; beneficial versus detrimental health implications and marketing potential. Chemical analyses to determine the nutritional composition of the selected traditional foods were performed and the data were fully documented and evaluated according to EuroFIR guidelines and standardised procedures. To assure the quality of analytical results accredited laboratories or laboratories with successful participation in proficiency testing schemes were chosen. The use of a common methodology for the study of traditional foods will enable countries to further investigate their traditional foods and to continue to update their national food composition databases. The present deliverable provides information on the work developed in Task 2.2 “Establishment of common methodology, sampling strategy and delivery of samples” and Task 2.3 “Chemical determination of bioactive compounds and nutritional composition in BSAC traditional food samples”.
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Peer review: no
Appears in Collections:DAN - Relatórios científicos e técnicos

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