Food record

The basic element of this application is a record of a food item. It is available in two displays – basic and full.

The both displays include:  

Food code
The food code is an identifier of the food in the database.

Food name 
Food name in English and Czech is given. Scientific name is included if applicable.

Edible portion 
All values are presented as values per 100 g of edible portion of food that means in food without inedible parts. Portion of the edible part is expressed as an edible portion coefficient. Information about content of a component/nutrient in 100 g of food containing inedible parts (“as bought”) can be obtained by multiplying the 100 g edible portion value by the value of the edible portion coefficient. Foods with edible portion coefficient 1 do not contain inedible parts. 

Food picture 
Food pictures are included in the majority of food records. Pictures are used for visual description of foods – both for generic foods or foods that were directly analysed for inclusion into the database.

Photo gallery
A photo gallery is included in some food records. It is located under the food record and is accessible via a link below the food picture. The photo gallery extends visual description of foods. It is used for presentation of technology steps of preparation of traditional foods or for presentation of sampling of foods analysed for inclusion into the database.  

Clipboard
Registered users are allowed to include foods into a clipboard. Registration is free of charge.  

Basic record

In the basic display, the table part of a food record covers a list of components for mandatory nutrition declaration according to the Regulation 1169/2011/EU on the provision of food information to consumers. 

The table includes three columns:

Component/nutrient name
English and Czech name of the component/nutrient is given.

Unit 
A unit is given for each individual component/nutrient. 

Value 
All values are given per 100 g of edible portion of food. Only one value for the combination food/component is presented. A blank cell in the record indicates a missing value. Presented values are considered as so called representative. Content of components/nutrients in individual foods can differ from values published in the database because of a variety of factors that can influence composition of foods (origin, type, season, procedure of planting or feeding, processing, storage, transportation, heat treatment, recipe composition etc.). 
 

Full record

In the full record, extended food description by the means of the LanguaL description system is available. The table part of the record presents broader list of covered components. The table includes two additional columns: with international EuroFIR codes of components and references to value sources.

Description of foods by LanguaL^TM codes
All foods are indexed using descriptors of the LanguaL^TM Thesaurus. The corresponding LanguaL^TM codes are displayed in each food record. If the cursor is held (hovered) over the code, full name of the descriptor is given. A full list of attached descriptors is accessible under the link: “Display attached descriptors”.  A link in the LanguaL^TMdescriptor/code enables to conduct search for foods coded by the selected descriptor/code. 

Component/nutrient name
Names of fatty acids are given in an abbreviated form (see the section Components). Components (n=99) are arranged into six groups. 

EuroFIR ID code 
In accordance with the EuroFIR standardized procedure of data processing the EuroFIR component identifier code for each component/nutrient is given. ID code is used for identification of components/nutrient in national databases within international projects of data interchange and development of unified interface for data search. 

Reference 
A reference to a data source of each reported value is provided. A citation of the source is retrieved after clicking on the reference code. Some citations are provided by a deep link to the Europe PubMed Central service database (http://europepmc.org/) – a EuroFIR Document Repository of the literature related to food composition issues. Some citations are provided by a deep link to data sources freely accessible on the Internet (e.g. national food composition databases, full texts).