Jelena Milesevic, Slavica Rankovic, Agnes Kadvan, Maria Glibetic, Mirjana Gurinovic

Centre of Research Excellence in Nutrition and Metabolism, Institute for Medical ResearchUniversity of Belgrade, Serbia

11th International Postgraduate Course on the Production and Use of Food Composition Data in 

Nutrition

Serbia - Country presentation on Serbian Food Serbia - Country presentation on Serbian Food Composition Data Base - activities and statusComposition Data Base - activities and status

7-17th October 2012, Gebze Kocaeli, Turkey‐

History of Serbian Food Composition Data BaseHistory of Serbian Food Composition Data Base

May 2006 - IMR became a EuroFIR partner No. 44

2006 –FoodComp Course attendance for the first time

2007 – Serbian Food Composition Data Base coded in Langual (1143 foods )

End of 2007 – developed Food Comp Data Management software (FCDM) for FCDB based on EuroFIR technical annex directly linked to online FCDB

2007-2008 –first online FCDB in Serbia using the software FCDM

April 2011- IMR became a partner in EuroFIR –Nexus, developing Regional FCDB for WBC using FCDM software

2012-IMR became a partner in EFSA project : “Updated food composition database for nutrient intake”- up-date of Serbian FCDB:

Updated and adapted Software Food Comp Data Management (FCDM) with EFSA codes (FoodEx2) – for EFSA project

NOW- 995 foods and 68 dishes (Serbian, traditional) with recipes

e-search facility in EuroFIR- Nexus project

Food Compostion Data Management Food Compostion Data Management (FCDM) (FCDM) –software–software

Each food is described with identifiers, stand. and general description - LANGUAL code,

physical properties - e.g. edible portion, values- nutritional

parameters, sample, quality assessments, EFSA codes

Coverage of food groupsCoverage of food groups

# FOOD GROUPS No. of foods

1 MILK, MILK PRODUCT OR MILK SUBSTITUTE 113

2 EGG OR EGG PRODUCT 9

3 MEAT OR MEAT PRODUCT 173

4 SEAFOOD OR RELATED PRODUCT 40

5 FAT OR OIL 28

6 GRAIN OR GRAIN PRODUCT 112

7 NUT, SEED OR KERNEL PRODUCT 32

8 VEGETABLE OR VEGETABLE PRODUCT 98

9 FRUIT OR FRUIT PRODUCT 116

10 SUGAR OR SUGAR PRODUCT 50

11 BEVERAGE (NON-MILK) 94

12 MISCELLANEOUS FOOD PRODUCT 67

Coverage of  nutrientsCoverage of  nutrients• In Serbian FCDB- 67 parameters-nutrients:

energy, fats+ FA, proteins+AA, carbohydrates-mono-, di- and poly-, vitamins, minerals, water, bio-active comp. e.g. carotenoides

• Foods described with max. 49 parameters

• Source of parameters:

Chemical analysis of food samples

Calculation of values using yield and nutrient retention factors

‘Borrowing’ values from one food composition database (FCDB) to another

Adopting values from other sources, e.g. scientific literature for analyzed values or food labels for branded foods

ProblemsProblems• Lack of quality data for traditional ingredients:

Analytical or from scientific literature

• Borrowed data from other data bases

• Yield and retention factors

• Variability in the composition of foods between countries, owing to, e.g., season, cultivar or variety, brand, fortification levels

• Incomplete coverage of foods or nutrients leading to missing values

• Age of data

Future planFuture plan• Continue to collect data from scientific publications,

papers, reports, studies and gray literature to fill in gaps in analytical values of nutrients

• Develop special recipe data sets for Traditional dishes using EuroFIR criteria and with documented sources (references, etc.)

• Improve functions by using eSearch program and rapidly coming up with the requested information

• Use FCDB as nutritional tool in future research• Continue work on Serbian FCDB update and developing

the Regional FCDB for WBC

What we are gaining from FoodComp What we are gaining from FoodComp coursecourse

• Introduction to basis and use of FCDB

• Hands on to actual construction of the database

• Since both are PhD students in nutritional research it

is important to know how to develop, update and

use FCDB as a basic research tools

Thank You!Thank You!