Development of the Hellenic Food Thesaurus (HelTH), a branded food composition database: Aims, design and preliminary findings.
作者： Maria Kapsokefalou , Antonis Vlassopoulos , Alexandra Katidi
DOI: 10.1016/J.FOODCHEM.2021.129010
关键词:
摘要: Abstract The Hellenic Food Thesaurus (HelTH) is the first systematic attempt to create a Greek Branded Composition Database. Data on nutritional composition of foods for up 45 nutrients, on-pack claims (health, nutrition, social, environmental), quality indicators, and prices were recorded more than 4,000 as they appear photographs their packages available retailers’ websites. A group trained researchers carried out data collection classification using LanguaL. HelTH highlights variability in compositions packaged Greece need better labelling key nutrients such trans fatty acids. According preliminary analysis communications (n = 2008 products), health are used rarely (4.1% products analyzed) with greater prevalence nutrition (~32%) natural (~24%). infrastructure implementation food policies, new product development, consumer research.
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