In order to use food composition data effectively a detailed description of the foods, including precise nomenclature is required. Even with good quality food composition data, if there is insufficient information to identify the most appropriate food item, errors may be made and incorrect foods selected. A coherent and consistent description of foods becomes even more important when using data from more than one country.

The paper attached below reviews existing international methods for identifying foods in computerised databases: Codex Alimentarius, CIAA Food Categorization system, DAFNE classification, Eurocode, EFG, LanguaL thesaurus, INFOODS food description, International Interface Standard and COST Action 99 Recommendations.

Two different systems have been used to identify foods in a food composition database. A classification system tends to group or aggregate foods with similar characteristics; this is useful for people who are carrying our food or nutrient analyses (“end-users”). A description system, on the other hand, is a tool used by the data originator, to give a detailed description of the food, without the necessity of aggregating foods. The report describes and contrasts the various systems. It identifies where the systems are complementary, where they are in conflict, and whether they can be linked.

New LanguaL thesaurus

In 2007, EuroFIR has launched the new LanguaL thesaurus. More information about this food description tool can be found here.