OBJECTIVE: To develop a nutritional dietary intake database based on available reliable international nutritional databases adapted to the local needs of a specific population. DESIGN: The Negev Nutritional Study (NNS) is a survey of a random sample of the Negev population regarding their dietary intake using 24-hour dietary recalls. A nutritional database for the Israeli population was developed based on adaptation and modification of the US Department of Agriculture's database. A data-entry system was developed based on the logic of the US Food Information Analysis System. The system was designed as bilingual (English and Hebrew). Local foods and recipes were collected during the NNS, which included 1465 24-hour diet interviews. RESULTS: During the course of the NNS, 383 basic Israeli recipes were constructed. In total 1362 Israeli products were added to the database, and each was given a code, specific gravity and portion size. Most of the added products were cereals and grains and dairy products. The added recipes were collected from the interviewees in the NNS and from the most popular cookbooks. CONCLUSIONS: This paper describes the process undertaken to develop an Israeli food composition database as well as the data-entry system. This knowledge may aid other research groups in developing a computerised, nation-specific nutritional database and data-entry system adapted to their own specific local needs.
OBJECTIVE: To develop a nutritional dietary intake database based on available reliable international nutritional databases adapted to the local needs of a specific population. DESIGN: The Negev Nutritional Study (NNS) is a survey of a random sample of the Negev population regarding their dietary intake using 24-hour dietary recalls. A nutritional database for the Israeli population was developed based on adaptation and modification of the US Department of Agriculture's database. A data-entry system was developed based on the logic of the US Food Information Analysis System. The system was designed as bilingual (English and Hebrew). Local foods and recipes were collected during the NNS, which included 1465 24-hour diet interviews. RESULTS: During the course of the NNS, 383 basic Israeli recipes were constructed. In total 1362 Israeli products were added to the database, and each was given a code, specific gravity and portion size. Most of the added products were cereals and grains and dairy products. The added recipes were collected from the interviewees in the NNS and from the most popular cookbooks. CONCLUSIONS: This paper describes the process undertaken to develop an Israeli food composition database as well as the data-entry system. This knowledge may aid other research groups in developing a computerised, nation-specific nutritional database and data-entry system adapted to their own specific local needs.
Authors: Yftach Gepner; Ilan Shelef; Dan Schwarzfuchs; Noa Cohen; Nitzan Bril; Michal Rein; Gal Tsaban; Hila Zelicha; Anat Yaskolka Meir; Lilac Tene; Benjamin Sarusy; Philip Rosen; Jay R Hoffman; Jeffrey R Stout; Joachim Thiery; Uta Ceglarek; Michael Stumvoll; Matthias Blüher; Meir J Stampfer; Iris Shai Journal: PLoS One Date: 2017-11-30 Impact factor: 3.240