Review of International Food Classification and Description

Ireland, Jayne; Möller, Anders

doi:10.1006/jfca.2000.0921

Cited by 58 publications

(37 citation statements)

References 4 publications

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“…Different approaches to classify food items result from different objectives or may even reflect different legislations. Sometimes classification systems may be contradictory and their very existence shows that there can be no single international classification system that serves all needs of every food composition database compiler (Ireland & Møller, 2000). The Euro Food group (EFG) classification system with 33 main food groups was created to attempt a comparison of food consumption data collected using different food classification systems across European countries (Food and Agriculture Organization of the United Nations (FAO) balance sheet, World Health Organization Global Environment Monitoring System (WHO GEMS) / FOOD, Data Food Networking (DAFNE), Eurocode 2, French survey, Dutch survey, and EPIC Soft).…”

Section: Discussionmentioning

confidence: 99%

Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study

Joslowski

Yang

Aronsson

et al. 2017

Journal of Food Composition and Analysis

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The Environmental Determinants of Diabetes in the Young (TEDDY) is an international study aiming to investigate associations between dietary and other environmental factors and the risk of developing islet autoimmunity and type 1 diabetes. Dietary intake was assessed using a 24-hour recall and repeated 3-day food records and analyzed using country-specific food composition databases (FCDBs) in Finland, Germany, Sweden, and the U.S. with respective in-house calculation programs. A food grouping harmonization process between four country-specific FCDBs was conducted to evaluate and achieve comparability on food group definitions and quantification of food consumption across the countries. Systematic review revealed that the majority of existing food groups of the TEDDY FCDBs were not comparable. Therefore, a completely new classification system of 15 mutually exclusive main food groups (e.g. vegetables) and 89 subgroups (e.g. root vegetables, leafy vegetables) was developed. Foods and beverages were categorized into basic foods (single ingredient) and composite dishes (multiple ingredients). Composite dishes were broken down to ingredients using food composition data available in the FCDBs or generic recipes created for the harmonization effort. The daily consumption of every food group across FCDBs was quantified consistently as either raw or prepared weight depending on the food group to achieve maximal comparability.

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Section: Discussionmentioning

confidence: 99%

Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study

Joslowski

Yang

Aronsson

et al. 2017

Journal of Food Composition and Analysis

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show abstract

“…There are a number of food classification systems, and systems of nomenclature, terminology and descriptors, such as the systems proposed by Truswell (Truswell et al, 1991) and Ireland (Ireland and Mller, 2000), but none of them have been universally adopted. A solution is the use of tagnames established by INFOODS.…”

Section: Problems Due To Ambiguous Nomenclature In the Food Compositimentioning

confidence: 99%

Derivation of Nutrient Values for FAO Statistical Databases

Polacchi¹,

Weisell

Marroni

et al. 2002

Journal of Food Composition and Analysis

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“…For instance, the level of contamination of a given food by a given contaminant is not precisely known but is included in a given interval or is inferior to a given threshold.  Symbolic data are often organized in taxonomies: for example, taxonomies of food products (Ireland & Moller, 2000), of bacteria (Balows et al, 1992), ……”

Section: Miel Is a French Acronym For Extended Database Search Toolmentioning

confidence: 99%

Hierarchical Fuzzy Sets to Query Possibilistic Databases

Thomopoulos

Buche

Haemmerlé

2008

Handbook of Research on Fuzzy Information Processing in Databases

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Within the framework of flexible querying of possibilistic databases, based on the fuzzy set theory, this chapter focuses on the case where the vocabulary used both in the querying language and in the data is hierarchically organized, which occurs in systems that use ontologies. We give an overview of previous works concerning two issues: firstly, flexible querying of imprecise data in the relational model; secondly, the introduction of fuzziness in hierarchies. Concerning the latter point, we develop an aspect where there is a lack of study in current literature: fuzzy sets whose definition domains are hierarchies. Hence we propose the concept of hierarchical fuzzy set and present its properties. We present its application in the MIEL flexible querying system, for the querying of two imprecise relational databases, including user interfaces and experimental results.

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Review of International Food Classification and Description

Cited by 58 publications

References 4 publications

Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study

Development of a harmonized food grouping system for between-country comparisons in the TEDDY Study

Derivation of Nutrient Values for FAO Statistical Databases

Hierarchical Fuzzy Sets to Query Possibilistic Databases

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