1. Sources of and access to food composition data
Which food composition data sources do you use (please list all data sources currently used including any informal sources such as company websites), preferred format, and frequency of use.
Data Source 1 Name
Format
Select
hard copy tables
computer readable file format
commercial nutrition analysis soft...
in-house nutrition analysis softwa...
internet site
other. namely?
Frequency of use
Select
very frequently
frequently
sometimes
rarely
never
Data Source 2 Name
Format
Select
hard copy tables
computer readable file format
commercial nutrition analysis soft...
in-house nutrition analysis softwa...
internet site
other. namely?
Frequency of use
Select
very frequently
frequently
sometimes
rarely
never
Data Source 3 Name
Format
Select
hard copy tables
computer readable file format
commercial nutrition analysis soft...
in-house nutrition analysis softwa...
internet site
other. namely?
Frequency of use
Select
ver frequently
frequently
sometimes
rarely
never
Data Source 4 Name
Format
Select
hard copy tables
computer readable file format
commercial nutrition analysis soft...
in-house nutrition analysis softwa...
internet site
other. namely
Frequency of use
Select
very frequently
frequently
sometimes
rarely
never
Please provide any further comments you would like to make with regard to the above question:
2. Uses of food composition data
In which of the following areas do you use food composition data? (Please mark ALL items that apply to your situation)
Estimating nutrient content of diets
Menu and recipe analysis
Analysing dietary surveys
Dietary assessment
Diet formulation
Development of teaching materials
New product development
Nutrition labelling
Product marketing and claims
Customer information (e.g. leaflets, website, educational materials)
Other (please specify)
3. How frequently do you use food composition data to:
Estimate/compare the nutrient content of diets
Select
very frequently
frequently
sometimes
rarely
never
Analyse recipes and menus?
Select
very frequently
frequently
sometimes
rarely
never
Analyse dietary surveys?
Select
very frequently
frequently
sometimes
rarely
never
Formulate diets?
Select
very frequently
frequently
sometimes
rarely
never
Develop teaching materials?
Select
very frequently
frequently
sometimes
rarely
never
Derive missing values for a dataset?
Select
very frequently
frequently
sometimes
rarely
never
Create customer interface tools? (e.g. web based diet analysis tools etc)
Select
very frequently
frequently
sometimes
rarely
never
Other (please specify)
4. Please provide three typical examples of how you use food composition data and which data you use in each case:
Example 1
Example 2
Example 3
5 To what extent do you agree or disagree with the following statement
I could not do my job without using my countries national food composition data
Select
strongly agree
agree
slightly agree
neither
slightly disagree
disagree
strongly disagree
6 To what extent do you agee with the following statement
I find it difficult to do my job using only my countries food composition data
Select
strongly agree
agree
slightly agree
neither
slightly disagree
disagree
strongly disagree
I find it difficult to do my job even when using the additional food composition data sources I have listed in question 1 (please return to Q1 if necessary to list additional resources)
Select
strongly agree
agree
slightly agree
neither
slightly disagree
disagree
strongly disagree
7. Satisfaction with current data
Please list in order of importance five examples of what you consider to the the major problems with your current sources of food composition data?
1.
2.
3.
4.
5.
8. EuroFIR - European Food Information Resource
The European Food Information Resource network (EuroFIR, www.eurofir.net) aims to
• Develop an internet portal giving the user access to comprehensive and validated European food composition data from a range of online European databases
• Provide new data especially for traditional & ethnic foods, composite foods and bioactive compounds with anticipated health benefits.
• Establish a European training programme, quality framework (CEN) including standardised procedures for the generation and use of food composition data, and accredited analytical laboratories.
Were you aware of the existence of the EuroFIR project before being asked to complete this questionnaire?
Yes
How do you think that you would use the EuroFIR databank resource described above?
9. In addition to the above
Ideally what should EuroFIR provide in order for it to be useful to you?
10. How important is it that
You have a mechanism to communicate your needs and/or provide feedback on the development and maintenance of food composition data?
Select
very important
important
neither
unimportant
very unimportant
What mechanisms do you consider appropriate and effective for communicating your requirements to food composition data compilers?(Please mark all that apply)
Via a user group
Via the Food Standards Agency or equivalent
Via European Food Safety Authority
Directly to a food compilers provider group
Via your professional body or organisation
Other, please specify
11. Background Information
What is your principal function/role? (please tick one box only)
Clinical dietetics
Public Health
Health Promotion
Education
Research
Product development
Quality assurance
Regulatory affairs
Other, please specity
12. Please provide the following information about you and your company/organisation
Name
Title/Position
Name of Organisation
Address
Country
Email contact details (optional)
13 Cost
Approximately how much does it currently cost you/your organisation to acquire access to food composition data?
How often is such cost incurred?
Who incurs this cost-yourself or your organisation?
Thank you for taking the time to complete this questionnaire!
If you would like to make any comments about this questionnaire or the EuroFIR project in general please do so here
