Ml. Ovaskainen et al., THE COMPILATION OF FOOD ANALYSIS VALUES AS A DATABASE FOR DIETARY STUDIES - THE FINNISH EXPERIENCE, Food chemistry, 57(1), 1996, pp. 133-136
In dietary studies the food composition data are needed for assessing
intake of study subjects. A database for this purpose should include c
ontent for foods as consumed, i.e. the database should include brands
and dishes described by recipes. The progress made in developing the n
ational Finnish food composition database for dietary studies at the N
ational Public Health Institute is presented. The usefulness of a rela
tional database model in database maintenance is considered and some g
aps (e.g. missing foods and retention factors for loss) are discussed.
As future challenges, setting priorities in analysis needs, co-operat
ion on food description as well as on nutrient identification are emph
asized. Copyright (C) 1996 Elsevier Science Ltd