Reference
	Updated 2015-08-15

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References in Food Composition Databases

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The sources of food composition data are many, and it is important to make reference to the sources of data in a food composition database - not only where the data come from, but also the type of data is important.

In the EuroFIR context, values are systematically documented with a reference.

Furthermore, references are described and divided up according to the type of source (Acquisition type*):

• Acquisition type not known [X]
• Authoritative Document [A]
• Food composition table [F]
• Food label, product information [L]
• Independent laboratory [D]
• Industry laboratory [I]
• In-house or affiliated laboratory [O]
• Other acquisition type [E]
• Published and peer reviewed scientific paper [P]
• Scientific communication [C]
• Value created within host-system [S]

 and how the reference was made available (Reference type*):

• Article in book [AB]
• Article in Journal [AJ]
• Article in Report [AR]
• Book [B]
• File or Database [F]
• Journal issue [JI]
• Other reference type [E]
• Pamphlet, folder [PA]
• Personal communication [P]
• Product label [L]
• Reference type not known [X]
• Report [R]
• Software [SW]
• Webpage [WW]

 

* For more information about the EuroFIR Thesauri and their most recent versions, see the EuroFIR website.