The compilation of food analysis values as a database for dietary studies—the finnish experience

摘要: In dietary studies the food composition data are needed for assessing intake of study subjects. A database this purpose should include content foods as consumed, i.e. brands and dishes described by recipes. The progress made in developing national Finnish at National Public Health Institute is presented. usefulness a relational model maintenance considered some gaps (e.g. missing retention factors loss) discussed. As future challenges, setting priorities analysis needs, co-operation on description well nutrient identification emphasized.