About this Research Topic
This Research Topic is dedicated to cover high-level aspects of “Databases and Nutrition” in a global and interdisciplinary perspective and interoperability as tools towards health. Studies that examine the relationship between diet and health have led to increased interest in all biologically active constituents that are present together with nutrients in food, and data on these, as well as other compounds, are increasingly required in the database system.
Development of a database on compounds of nutritional and nutraceutical character is the main focus of this Research Topic, from construction of dataset throughout standardized and harmonized regional and/or national database, until update of 'Comprehensive Databases'. Dedicated dataset and database of a single molecules or/and bioactive compounds class are welcome. All steps of production, generation, compilation, and publication of data should be here treated. Setting quality data evaluation index is promoted. Samples and sampling procedure for obtained analytically value for regional and/or national food composition databases should be illustrated. Update of new and reliable data in-line with new food and food product on the market is encouraged.
Current food composition databases and dedicated databases can contain original analytical values, data taken from published literature, from food labels, provided by food manufacturers or taken from other databases, and calculated values. Standardized value documentation procedure for identifying data from literature as well as standardized and harmonized procedures for calculated data (i.e. recipe calculation) should be described. Assessing procedures for yield and retention factors are welcome.
Implementation of specific and dedicated databases based on both analytical data and collected data taken from the literature are welcome. Identification and definition of food groups and source of main dietary components are welcome. Examples of food groups classifications and new criteria for definition of food groups should be discussed. Food composition databases should reflect compilation criteria, i.e. representativeness, accuracy of analytical values, data traceability, clarity of description of the food. Standards and guidelines for production and compilation of data should be promoted.
The design and construction of food databases requires the identification foods through an adequate food nomenclature and a precise description. A consistent food description system is essential when comparing and/or exchanging data from different databases, and data of same nature from different organizations and countries. The use of description and classification systems for coding food items should be illustrated: case studies are welcome.
Development of semi-automatic and automatic procedures should be explored. Matching procedure for aligning food and nutrient databases across countries and to database in another context i.e. environment in the perspective of multidisciplinary and integrated approach and interoperability are welcome. In this context, organization of networks and infrastructures should be promoted. Also computational methods and hybrid databases should be encouraged. Applications used, and benefits of food composition databases and dedicated databases should be explored in this Research Topic.
Please see our previous volumes:
Volume I: https://www.frontiersin.org/research-topics/18084/databases-and-nutrition---volume-1
Volume II: https://www.frontiersin.org/research-topics/28203/databases-and-nutrition-volume-ii/magazine
Development of a database on compounds of nutritional and nutraceutical character is the main focus of this Research Topic, from construction of dataset throughout standardized and harmonized regional and/or national database, until update of 'Comprehensive Databases'. Dedicated dataset and database of a single molecules or/and bioactive compounds class are welcome. All steps of production, generation, compilation, and publication of data should be here treated. Setting quality data evaluation index is promoted. Samples and sampling procedure for obtained analytically value for regional and/or national food composition databases should be illustrated. Update of new and reliable data in-line with new food and food product on the market is encouraged.
Current food composition databases and dedicated databases can contain original analytical values, data taken from published literature, from food labels, provided by food manufacturers or taken from other databases, and calculated values. Standardized value documentation procedure for identifying data from literature as well as standardized and harmonized procedures for calculated data (i.e. recipe calculation) should be described. Assessing procedures for yield and retention factors are welcome.
Implementation of specific and dedicated databases based on both analytical data and collected data taken from the literature are welcome. Identification and definition of food groups and source of main dietary components are welcome. Examples of food groups classifications and new criteria for definition of food groups should be discussed. Food composition databases should reflect compilation criteria, i.e. representativeness, accuracy of analytical values, data traceability, clarity of description of the food. Standards and guidelines for production and compilation of data should be promoted.
The design and construction of food databases requires the identification foods through an adequate food nomenclature and a precise description. A consistent food description system is essential when comparing and/or exchanging data from different databases, and data of same nature from different organizations and countries. The use of description and classification systems for coding food items should be illustrated: case studies are welcome.
Development of semi-automatic and automatic procedures should be explored. Matching procedure for aligning food and nutrient databases across countries and to database in another context i.e. environment in the perspective of multidisciplinary and integrated approach and interoperability are welcome. In this context, organization of networks and infrastructures should be promoted. Also computational methods and hybrid databases should be encouraged. Applications used, and benefits of food composition databases and dedicated databases should be explored in this Research Topic.
Please see our previous volumes:
Volume I: https://www.frontiersin.org/research-topics/18084/databases-and-nutrition---volume-1
Volume II: https://www.frontiersin.org/research-topics/28203/databases-and-nutrition-volume-ii/magazine
Keywords: Food data, Food groups, Nutrients, Natural Substances, Dietary Supplements, Classification, Categorization, Food Composition Database, Dedicated Databases, Sampling, Original Analytical Data, Value documentation, Quality Data Evaluation Index, Harmonization and Standardization procedures, Ontology, Matching Process, Coding Procedures, Description and Classification Systems, Interoperability
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