Publication
Food composition at present: new challenges
| dc.contributor.author | Kapsokefalou, M. | |
| dc.contributor.author | Roe, M. | |
| dc.contributor.author | Turrini, A. | |
| dc.contributor.author | Costa, H.S. | |
| dc.contributor.author | Martinez-Victoria, E. | |
| dc.contributor.author | Marletta, L. | |
| dc.contributor.author | Berry, R. | |
| dc.contributor.author | Finglas, P. | |
| dc.date.accessioned | 2020-04-24T07:46:37Z | |
| dc.date.available | 2020-04-24T07:46:37Z | |
| dc.date.issued | 2019-07-25 | |
| dc.description.abstract | Food composition data is important for stakeholders and users active in the areas of food, nutrition and health. Newchallenges related to the quality of food composition data reflect the dynamic changes in these areas while the emerging technologies create new opportunities. These challenges and the impact on food composition data for the Mediterranean region were reviewed during the NUTRIMAD 2018 congress of the Spanish Society for Community Nutrition. Data harmonization and standardization, data compilation and use, thesauri, food classification and description, and data exchange are some of the areas that require new approaches. Consistency in documentation, linking of information between datasets, food matching and capturing portion size information suggest the need for new automated tools. Research Infrastructures bring together key data and services. The delivery of sustainable networks and Research Infrastructures in food, nutrition and health will help to increase access to and effective use of food composition data. EuroFIR AISBL coordinates experts and national compilers and contributes to worldwide efforts aiming to produce and maintain high quality data and tools. A Mediterranean Network that shares high quality food composition data is vital for the development of ambitious common research and policy initiatives in support of the Mediterranean Diet. | pt_PT |
| dc.description.sponsorship | The authors gratefully acknowledge the contributions of the many members of EuroFIR and RICHFIELDS project (funded by the European Union’s Horizon 2020 research and innovation funding programme under grant agreement no. 654280) partners who contributed to the developments referred to in this article | pt_PT |
| dc.description.version | info:eu-repo/semantics/publishedVersion | pt_PT |
| dc.identifier.citation | Nutrients. 2019 Jul 25;11(8). pii: E1714. doi: 10.3390/nu11081714. Review | pt_PT |
| dc.identifier.doi | 10.3390/nu11081714 | pt_PT |
| dc.identifier.issn | 2072-6643 | |
| dc.identifier.uri | http://hdl.handle.net/10400.18/6506 | |
| dc.language.iso | eng | pt_PT |
| dc.peerreviewed | yes | pt_PT |
| dc.publisher | MDPI | pt_PT |
| dc.relation.publisherversion | https://www.mdpi.com/2072-6643/11/8/1714 | pt_PT |
| dc.rights.uri | http://creativecommons.org/licenses/by-nd/4.0/ | pt_PT |
| dc.subject | Data Quality | pt_PT |
| dc.subject | Food Description | pt_PT |
| dc.subject | Food Composition Data | pt_PT |
| dc.subject | Dietary Assessment | pt_PT |
| dc.subject | Composição dos Alimentos | pt_PT |
| dc.title | Food composition at present: new challenges | pt_PT |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.issue | 8 | pt_PT |
| oaire.citation.startPage | pii: E1714 | pt_PT |
| oaire.citation.title | Nutrients | pt_PT |
| oaire.citation.volume | 11 | pt_PT |
| rcaap.embargofct | De acordo com política editorial da revista. | pt_PT |
| rcaap.rights | openAccess | pt_PT |
| rcaap.type | article | pt_PT |