Food Classification and Description

Ireland, Jayne; Möller, Anders

doi:10.1016/b978-0-12-384947-2.00307-x

Cited by 4 publications

(14 citation statements)

References 5 publications

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“…AMAΛΘEIA bears similarities and differences with existing important thesauri and ontologies in the food domain (for a review of the field, see [3,31,32]). Thesauri and ontologies in the food domain are useful for standardization purposes, which is vital for the worldwide food industry and for several human activities, including intelligent applications that may serve a multitude of enterprises ranging from medical to tourist ones.…”

Section: Discussionmentioning

confidence: 99%

AMAΛΘΕΙA: A Dish-Driven Ontology in the Food Domain

Μαρκαντωνάτου

Toraki

Minos

et al. 2021

Data

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We present AΜAΛΘΕΙA (AMALTHIA), an application ontology that models the domain of dishes as they are presented in 112 menus collected from restaurants/taverns/patisseries in East Macedonia and Thrace in Northern Greece. AΜAΛΘΕΙA supports a tourist mobile application offering multilingual translation of menus, dietary and cultural information about the dishes and their ingredients, as well as information about the geographical dispersion of the dishes. In this document, we focus on the food/dish dimension that constitutes the ontology’s backbone. Its dish-oriented perspective differentiates AΜAΛΘΕΙA from other food ontologies and thesauri, such as Langual, enabling it to codify information about the dishes served, particularly considering the fact that they are subject to wide variation due to the inevitable evolution of recipes over time, to geographical and cultural dispersion, and to the chef’s creativity. We argue for the adopted design decisions by drawing on semantic information retrieved from the menus, as well as other social and commercial facts, and compare AMAΛΘΕΙA with other important taxonomies in the food field. To the best of our knowledge, AΜAΛΘΕΙA is the first ontology modeling (i) dish variation and (ii) Greek (commercial) cuisine (a component of the Mediterranean diet).

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Section: Discussionmentioning

confidence: 99%

AMAΛΘΕΙA: A Dish-Driven Ontology in the Food Domain

Μαρκαντωνάτου

Toraki

Minos

et al. 2021

Data

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“…LanguaL ( 2020) is a well-known multilingual thesaurus using faceted classification (Ireland & Moller, 2000. LanguaL stands for "Langua aLimentaria" or "language of food".…”

Section: Langualmentioning

confidence: 99%

“…These concepts were automatically mapped, mappings were checked by hand, and inconsistencies were resolved by discussion (Baker et al, 2016). However, the initial thesauri that were designed for general purposes in Agriculture are not precise enough for the task of food description and are not suitable for representing specific foods appearing in nutrient databases (Ireland & Moller, 2016).…”

Section: Why Choosing Foodon?mentioning

confidence: 99%

“…A lot of efforts have been done during the 30 last years in order to harmonize food nutritional data sources through world wide networks like INFOODS (INFOODS FAO, 2020) or EUROFIR (2020). A lot of standards exist concerning food classification and description systems, as reviewed and compared in Ireland and Moller (2016). LanguaL (2020), a multilingual thesaurus using faceted classification, is used in major food composition databases, e.g.…”

Section: Introductionmentioning

confidence: 99%

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How to Manage Incompleteness of Nutritional Food Sources?

Buche

Cufi

Dervaux

et al. 2021

International Journal of Agricultural and Environmental Information Systems

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In order to correctly assess the nutritional quality of a raw or manufactured food product, the first step is to obtain the associated nutritional values. Food composition databases (FCDBs) managed at national level provide values for nutrients of foods. Unfortunately, values associated with some nutrients of interest may be lacking in the FCDB of the country in which the nutritional quality must be assessed and finding values associated with nutrients for similar foods in other FCDBs is a way to deal with incompleteness. An additional issue arises because the vocabulary used to denote a given food in a given FCDB is usually different from the one used in others. In this paper, the authors address the problem of retrieving the nutritional value of foods by querying different FCDBs through FoodOn used as pivot ontology. The article presents a new food source alignment method between two FCDBs. The method has been evaluated on the French and United States food nutritional evaluation. The proposed solution for the incompleteness management task has been assessed with a real use case.

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“…Food classification is a distribution that lists different foods in groups, which may or may not contain subgroups, defined based on common properties and mainly identified by the consumer. This grouping identifies a collection of food items that are not generally considered variants of the same food but share characteristics regarding nature, origin, or use [14][15][16].…”

Section: Introductionmentioning

confidence: 99%

How Do Brazilian Consumers Understand Food Groups in the Food-based Dietary Guidelines?

Monteiro,

Nakano,

Zandonadi

et al. 2024

Foods

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In the Food-based Dietary Guidelines (FBDGs), food classification is based on food groups and nutrient sources. Much research has already investigated multiple aspects of consumer understanding of the information described in these documents. However, no study has evaluated consumer understanding of all food items contained in the groups described in the FBDGs. This study aimed to assess Brazilian consumers’ understanding of food classification according to food groups in the concepts of the FBDGs. Therefore, an instrument, Consumer Understanding of Food Groups (UFG), was constructed and validated to assess consumer understanding of food groups. The instrument comprised 44 items approved by experts (agreement > 80%). A total of 894 Brazilians from all regions participated in this study. The results suggest that 48.9% of the participants believe it is easier to classify food according to food groups. The classification of food groups is based on the origin of the food (animal and vegetable). Although consumers easily recognize foods according to their origin, we still identify asymmetries regarding including food items from the animal kingdom and species from the plant kingdom. This exploratory study highlights important information that can contribute to improving the FBDGs. It is essential to consider consumers’ understanding and guide them regarding choices from a technical point of view.

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Food Classification and Description

Cited by 4 publications

References 5 publications

AMAΛΘΕΙA: A Dish-Driven Ontology in the Food Domain

AMAΛΘΕΙA: A Dish-Driven Ontology in the Food Domain

How to Manage Incompleteness of Nutritional Food Sources?

How Do Brazilian Consumers Understand Food Groups in the Food-based Dietary Guidelines?

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