Shared Left Border
    Home
    Main Entities
     -  Food
     -  Component
     -  Value
     -  Method
         -  Analytical methods
         -  Expression of values
     -  Reference
    Estimating Values
    Recipe Calculation
    Data Presentation
    Data Interchange
    Links
  
  
    DFI Home
    LanguaL™
    SciName Finder™

Method


 Updated 2017-04-30

 Method - the ways to determine values in food composition databases

In a broad sense, the term 'method' in food composition refers to the way a certain value has been derived for presentation in the food composition database or table, i.e. has the value been obtained by analysis, by calculation or by deduction, e.g. from another food or by logical deduction.

It is important to indicate how the specific values in a food composition table/database have been derived - is the value a result of chemical analysis, a calculation or estimated/guess (a "guestimate")?

In the draft EuroFIR standard, the value is described with a series of mandatory descriptors using predefined controlled terms in the form of thesauri.
The overall and mandatory value description follows the value closely - in the figure below in the Value table - with Value Type, Acqusisition Type, Method Type, Method Indicator and Method Parameter information. All defined by controlled vocabularies, the socalled EuroFIR Thesauri.

The method specification is a main (currently not mandatory) entity in the draft EuroFIR standard's table metaphor contains detailed description of the analytical or calculation method used to derive the specific value.
The content of the method specification (shown with a red frame in the simple database layout below) is mainly intended for specific chemical (and microbiological) analytical information, but is also suitable for detailed description of calculation methods. The information occupies a database table of its own.

 

Entity-Relationship Diagram

 

The Eurofoods Draft Standard (and its Technical Annex) was further refined with the EuroFIR Food Data Transport Package, which in details refined and expanded the previously defined entities.

 

 


 References


 



 News
DTU National Food Institute published new report on flours, grains and kernels.

2019-01-24
DTU National Food Institute publishes new analytical report on macro- and micronutrients in flour, grains and seeds on the Danish market. See DTU Natinal Food Institute website.
 
EFSA to share data on open-access platform

2019-01-17
EFSA takes major step towards fully open data organisation by publishing the scientific data it uses for EU-wide monitoring programmes, surveys and risk assessments, including food composition data from 7 EU Member Countries. See EFSA website.
 
LanguaL™ 2017 published

2018-04-15
The new release of LanguaL™ - version 2017 - published. See the LanguaL™ website.
 
New release of the Swedish food database

2017-12-18
A new release of the Swedish food database published. See the Swedish National Food Administration website.