EuroFIR Guideline on calculation of nutrient content of foods for food business operators

Macháčková, M.; Giertlová, Anna; Porubská, Janka; Roe, Mark; Ramos, Carlos Eduardo Crispim de Oliveira; Finglas, Paul

doi:10.1016/j.foodchem.2017.03.103

Cited by 27 publications

(17 citation statements)

References 4 publications

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“…In this regard, in the last years research strategies in Europe have been addressed towards the study of the nutritional composition of traditional dishes commonly consumed throughout European Countries (EuroFIR project-European Food Information Resource Network of Excellence) [ 18 ] in order to know what we eat, in comparison with dietary recommendations and to include their nutritional characteristics in each national FCDB. In this project, efforts in developing procedures for defining and establishing a standardized approach of study (description, consumption, selection, collection, preparation, references, analytical approach and/or calculation) have being carried out [ 11 , 19 , 21 , 22 , 23 , 24 ].…”

Section: The Importance Of Food Composite Dishes and Food Preparatmentioning

confidence: 99%

“…For this reason, often the characterization of nutrients and the energy value of cooked foods and especially of complex food matrices should be obtained indirectly by specific calculation procedures. In recent years this topic has been very discussed and nutrient values of complex matrices and composite dishes have often been calculated based on the nutrient content of individual ingredients, considering the different preparation and thermal treatments and by using some correction factors [ 24 , 25 , 26 , 27 ].…”

Section: Nutritional Composition Of Composite Foods: Comparing Anamentioning

confidence: 99%

“…For instance, with the Regulation (EU) No. 1169/2011 [ 24 ] for food labeling, the use of calculation procedure to formulate the nutritional labels of processed products, was consented as possible alternative to direct chemical analysis. In fact, the mandatory allows a discrete margin of tolerance of the values.…”

Section: Nutritional Composition Of Composite Foods: Comparing Anamentioning

confidence: 99%

“…A Guideline for calculating nutrient content based on the recommendations of EuroFIR AISBL [ 24 ] has recently been formulated. This document provides information for different users, especially, to food commercial operators, by including also several components specified for processed foods: list of ingredients; weight of input ingredients; total raw weight of input ingredients; weight of cooked food; food composition data of input ingredients; calculation—content of nutrients in cooked food without using retention factors; retention factors; calculation—content of nutrients in cooked food with retention factors; calculation of energy value and as additional step calculation of water.…”

Section: Nutritional Composition Of Composite Foods: Comparing Anamentioning

confidence: 99%

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Food Composition Databases: Considerations about Complex Food Matrices

Marconi

Durazzo

Camilli

et al. 2018

Foods

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Nowadays, many countries have their own national Food Composition Databases, whose continuous updating allows the inclusion of a large number of foods, reflecting the food habits of the population and the growing number of foods on the market in the best way possible. Therefore, particular attention should be directed to the study not only of individual foods or food components but also of the nutritional characteristics of dishes, meals and diets, as they are really consumed. Recently, a reviewed sensitivity in Europe towards the implementation of standardized procedures for generating reliable composition data for composite dishes has been carried out. Although direct chemical analysis is the most accurate method to determine food composition, the nutrient content of complex matrices and composite dishes is often calculated from the nutrient contents of the individual ingredients, considering the different thermal treatments and using some preparation factors. In this context, this paper aims to give an updated picture on Food Composition Databases; in particular, their application regarding complex matrices is examined together with the need to optimize their calculated nutritional values. Results obtained by this calculation should almost always be observed as approximations.

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Section: The Importance Of Food Composite Dishes and Food Preparatmentioning

confidence: 99%

Section: Nutritional Composition Of Composite Foods: Comparing Anamentioning

confidence: 99%

Section: Nutritional Composition Of Composite Foods: Comparing Anamentioning

confidence: 99%

Section: Nutritional Composition Of Composite Foods: Comparing Anamentioning

confidence: 99%

See 2 more Smart Citations

Food Composition Databases: Considerations about Complex Food Matrices

Marconi

Durazzo

Camilli

et al. 2018

Foods

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“…Nutriční hodnoty pro zvolených pět kategorií -tj. energetická hodnota, tuky, nasycené mastné kyseliny, cukry a sůl -jsou vypočítány na základě doporučeného postupu EuroFIR (Machackova et al, 2015) dle vzorce upraveného na jednu porci pokrmu:…”

Section: Vlastní Výpočet Nsunclassified

Kalkulačky environmentálních stop jídla ve vzdělávání a představení Nutriční stopy jako nástroje pro podporu udržitelné spotřeby potravin

Kapitulčinová¹

2017

Envigogika

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Abstrakt:Studie se zabývá konceptem environmentálních stop a jejich veřejně dostupných kalkulaček (typicky webových aplikací) v češtině v ČR se specifickým zaměřením na spotřebu potravin. První část studie se zaměřuje na rešerši existujících kalkulaček, jejich charakteristiky, nejčastější nedostatky a využívání ve vzdělávání a osvětě z pohledu publikovaných recenzovaných studií. Druhá část článku pak představuje koncept Nutriční stopy jako ná-stroje pro podporu environmentálně udržitelného a zdravého stravování a s ním spojený vývoj nového vzdělávacího nástroje v češtině, tzv. Kalkulačky Nutriční stopy. Na závěr je koncept Nutriční stopy diskutován v kontextu dalších již běžnějších environmentálních stop a jejich kalkulaček (ekologické, uhlíkové, vodní stopy). V neposlední řadě je představen potenciální navazující výzkum pro efektivní využití kalkulaček v EVVO a VUR. Klíčová slova:kalkulačka stopy jídla; uhlíková stopa; ekologická stopa; nutriční stopa; vzdělávání a osvěta; udržitelná spotřeba; potraviny; webová aplikace Abstract:The study deals with the concept of environmental footprints and their publicly available calculators (typically web applications) in Czech language in Czechia with a specific focus on food consumption. The first part of the study comprises a review of existing calculators, their characteristics, most common shortcomings, and their use in education and outreach from the point of view of published peer-reviewed studies. The second half of the article then introduces the concept of Nutritional Footprint as a tool for supporting environmentally sustainable and healthy eating and the development of a new educational tool in Czech language associated with it, a Nutritional Footprint Calculator. The Nutritional Footprint concept is then discussed in the context of other more commonly used environmental footprints and their calculators (ecological, carbon, water footprints). Last but not least, future potential research for effective use of calculators in environmental education (EE) and education for sustainable development (ESD) is outlined.

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