NutriData - the first evidence-based Estonian Food Composition Database
What is it?
- includes information on the composition of nearly 2,700 foods consumed in Estonia
- includes information on 59 nutrients
- the data represent the mean values of the food composition
- the database meets the international requirements and recommendations (Schlotke et al, 1999)
- the data base is administered by the National Institute for Health Development
NutriData database, version of 6, 2014
Food Composition Database includes information on the average energy and nutrient content in most of the common foods consumed in Estonia. The nutrients included in the database were selected on the basis of the availability of data, the possibility to carry out analytical tests, the national labelling requirements, and various nutritional health problems in Estonia. There is a continuous process to search for new data and update the existing nutrient composition information. A new version of the database will be released every year.
The implementation of the database was based on the instructions of the Eurofoods project and the EuroFIR Network.
The database was created from the means of the Estonian National Strategy for the Prevention of Cardiovascular Diseases.
Short reference of the database:
©NutriData Food Composition Database, version 6.0, www.nutridata.ee, 2014.
The evidence-based Food Composition Database, created by the National Institute for Health Development, originated in the beginning of the 1990s with the Micronutrica software for menu analysis, which was acquired from the Finnish National Institute for Health and Welfare. Over the years, the list of foods in Micronutrica was supplemented with data on local foods. In 2009, the database was restructured to meet the Eurofoods requirements and a process of updating the data was started. More information on the updates of the Food Composition Database can be found here.
The data of food composition have been collected from different literary sources, international food composition databases, the representatives of the food industry, and by direct analysis. The percentage of data in the database from analytical testing should be increased to improve the quality of the database. The National Institute for Health Development has plans for annual analytical projects for specification of the composition of local foods in Estonia. The first project of this kind was conducted in 2008.