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Click Here to Download Interested in European research? RTD info is our quarterly magazine keeping you in touch with main developments (results, programmes, events, etc.). It is available in English, French and German. A free sample copy or free subscription can be obtained from: Directorate-General for Research Communication Unit European Commission Rue de la Loi/Wetstraat 200 B-1049 Brussels Fax (32-2) 29-58220 E-mail: [email protected] Internet: http:/europa.eu.int/comm/research/rtdinfo.html EUROPEAN COMMISSION Directorate-General for Research Unit AP.2 - COST Contact: Mrs Marija Skerlj Address: European Commission, rue de la Loi/Wetstraat 200 (SDME 1/43), B-1049 Brussels - Tel. (32-2) 29-91599; fax (32-2) 29-65987 European Commission COST Action 99 Research action on food consumption and composition data LanguaL 2000 The LanguaL thesaurus Working Group on food description, terminology and nomenclature Edited by: Anders Møller and Jayne Ireland Directorate-General for Research 2000 EUR 19540 LEGAL NOTICE Neither the European Commission nor any person acting on behalf of the Commission is responsible for the use which might be made of the following information. A great deal of additional information on the European Union is available on the Internet. It can be accessed through the Europa server (http://europa.eu.int). Cataloguing data can be found at the end of this publication. Luxembourg: Office for Official Publications of the European Communities, 2000 ISBN 92-828-9758-3 © European Communities, 2000 Reproduction is authorised provided the source is acknowledged. Printed in Belgium PRINTED ON WHITE CHLORINE-FREE PAPER LanguaL 2000 THE LANGUAL THESAURUS PREPARED BY ANDERS MØLLER JAYNE IRELAND ACKNOWLEDGEMENTS We would like to express our gratitude to the Center for Food Safety and Applied Nutrition (CFSAN) of the United States Food and Drug Administration (FDA) for so willingly sharing all the information concerning LanguaL and other indexing systems at the FDA. Special thanks goes to Michele R. Chatfield, Elizabeth C. Smith, Ann Marie Poulsen and Charles E. Exley of CFSAN for providing the original Factored Food Vocabulary and LanguaL files, and for many good discussions concerning LanguaL over the years. We would also like to thank Bradley Rosenthal and Thomas Hendricks, both now retired from the FDA, for their enthusiasm and en- ergy in promoting the LanguaL ideas in the past. Also, thanks to Joanne Holden, USDA Nutri- ent Data Laboratory, for following the continued work on LanguaL so closely. We would especially like to express our gratitude to Ivan Varsanyi, Hungary, who during the bilateral French-Hungarian BALATON and the European COST Action 99 projects persistently invoked updates and changes to the LanguaL Thesaurus to make the thesaurus up-to-date. Ivan’s much too early death meant a big loss in the knowledge of his specialities in food science and technology. Judit Monspart-Senyi, Hungary, who replaced Ivan Varsanyi in the BALATON pro- ject, has provided a tremendous effort in the follow-up and finishing of the work initiated by Ivan. For this version of the LanguaL Thesaurus we also owe special thanks to our colleagues in Europe, first of all to Florian Schlotke, Switzerland, for maintaining the LanguaL Homepage and for developing the LanguaL Thesaurus Manager, and together with him Merja-Leena Ovaskainen (Finland), Jean-Luc Volatier and Gloria Calamassi-Tran (Crédoc, France), Wulf Becker (Sweden), Ian Unwin (United Kingdom), and Nadia Slimani (WHO) for many fruitful discussions about the LanguaL Thesaurus. The work done in connection with the EU-AIR Concerted Action NETTOX and its successor BASIS on bioactive substances in plant foods has provided many comments and suggestions for changes and updates of LanguaL. We are grateful for these comments and would especially like to thank the project co-ordinator Jørn Gry and Inge Søborg for their input. This updated version of the LanguaL Thesaurus would never have been possible without the fi- nancial support from the French-Hungarian BALATON project and the European COST Action 99. We are very grateful for this support. Paris, January 2000, revised September 2003 Anders Møller Jayne Ireland Introduction to COST Action 99 COST (Cooperation in Science and Technology) is a research programme to facilitate scientific and technical co-operation at European level, complementing in particular the EU framework programmes and EUREKA. COST co-operation takes the form of concerted Actions, which involve the co-ordination of national research projects. The Action’s focus on specific themes, which are targeted by participating countries according ta their research priorities. The co- ordination avoids unnecessary duplication of research, at botti European and national level, and helps build larger, more effettive scientific communities. At present, COST offers the possibility to co-operate between scientists from up to 32 member countries, and participants from other coun- tries may be admitted on a case by case basis. COST is funding projects involved in pre- competitive and basic research as well as other activities of public utility. The scientific quality of COST projects is well recognised and contributes to a coherent structure for European research. In the field of Food Science and Technology, COST is mainly concerned with im- proving food safety, food quality and nutrition. Taking iato account these main topics, COST Action 99 (1994-1999) is specifically devoted to "Food Consumption and Composition Data". Twenty- seven countries have actively participated in this COST Action: Austria Belgium, Croa- tia, Czech Republic, Cyprus, Denmark, Finland, France, Germany, Greece, Hungary, Ireland, Ice- land, Italy, Lithuania, Luxembourg, Norway, Poland, Portugal, Slovakia, Slovenia, Spain, Sweden, Switzerland, The Netherlands, Turkey and United Kingdom. The Action has been sup- ported by the European Commission, Directorate General for Research and in par- ticular by the Unit AP2: Political Co-ordination and Strategy, responsible for COST support and its Scientific Secretariat. The primary objective of the COST 99 Action was to merge knowledge and expertise of ex- perts in COST countries in order to: 1.To construct and establish a network of compatible food composition databases with the quality required for interpretation, description and exchange of high quality food consumption and food consumption data. 2.To ensure the continuity of collection and improve the quality and harmonisation of food consumption data as available from food balance sheets and household budget surveys. 3.To continue to improve the quality and compatibility af data for inclusion in tables and databases of food composition. 4.To maintain and improve existing food coding systems in order to exchange data efficiently. The secondary objective was to provide information on food supplies, dietary patterns and the intake of nutrients and of non-nutrients. Marija Skerlj Scientific Secretary LanguaL 2000 Thesaurus Contents: 1 What is LanguaL?..............................................................................................7 1.1 International use of LanguaL.........................................................................8 1.2 Contacts..........................................................................................................9 2 The multilingual LanguaL thesaurus...............................................................11 2.1 Thesaurus structure ......................................................................................11 2.2 Hierarchy......................................................................................................11 2.3 Definitions....................................................................................................13 2.4 Display of terms and relationships ..............................................................15 3 LanguaL thesaurus – alphabetical display.......................................................19 4 LanguaL thesaurus – systematic display .......................................................246 4.1 A. Product Type .........................................................................................246 4.2 B. Food Source.........................................................................................251 4.3 C. Part of Plant or Animal .......................................................................285 4.4 E. Physical State, Shape or Form.............................................................288 4.5 F. Extent of Heat Treatment ....................................................................289 4.6 G. Cooking Method .................................................................................289 4.7 H. Treatment Applied ..............................................................................290 4.8 J. Preservation Method ............................................................................300 4.9 K. Packing Medium .................................................................................302 4.10 M. Container or Wrapping.......................................................................303 4.11 N. Food Contact Surface..........................................................................308 4.12 P. Consumer Group/Dietary Use/Label Claim........................................309 4.13 R. Geographic Places and Regions..........................................................312 4.14 Z. Adjunct Characteristics of Food..........................................................318
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