Report on Basefood Indexing Training Course Hotel Palace Belgrade, Serbia 9-11Th November 2009
BaSeFood
Sustainable exploitation of bioactive components from the Black Sea Area traditional foods
D 1.7. LanguaL indexing of Traditional foods.
Jenny Plumb, Mark Roe, Paul Finglas (IFR)
Iordanka Alexieva, Miglena Genova, Hafize Husein (UFT) Mariam Jorjadze, EIene Shatberashvili, La Ebralidze (ELKANA) Carmen Costea, Alexandru Stroia, Adrian Vasile, Diana Tampu, Laura Libardea (ASE) Katerina Fedosova (ONAFT) Andriy Pauk, Larysa Buhyna (UZHNU) Oleg Suvorov, Dmitry Karpenko (MUSFP) Osman Hayran, Bike Kocaoglu (YEDITEPE)
Due date of deliverable [03/ 2012] Actual submission date (second draft) [03/2012] Final submission date April 12, 1012 Start of project 1April 2009 duration 43 Months Organisation name of lead contractor for this deliverable [IFR-P2] Dissemination level PU
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Contents 1. INTRODUCTION AND SUMMARY...... 2 2. LANGUAL...... 3 3. RESULTS...... 4 4. PRIORITISED TRADITIONAL FOODS LIST...... 5 5. INDIVIDUAL PARTNER INDEXING...... 6 6. LANGUAL INDEXING EXAMPLES: PRIORITISED TRADITIONAL FOODS INDEXED BY YEDITEPE ...... 7 7. ANNEXES...... 8 ANNEX 1 UFT BULGARIAN FOODS (82 FOODS) ...... 8 ANNEX 2 ELKANA GEORGIA (37 FOODS) ...... 9 ANNEX 3 ASE ROMANIA (30 FOODS) ...... 10 ANNEX 4 UZHNU UKRAINE (53 FOODS)...... 12 ANNEX 5 MUSFP (37 FOODS)...... 14 ANNEX 6 YEDITEPE (15 FOODS)...... 15 ANNEX 7 ONAFT (26 FOODS)...... 16 ANNEX 8 REPORT OF LANGUAL TRAINING WORKSHOP NOVEMBER 2009 ...... 18 ANNEX 9 FULL TRADITIONAL FOOD LIST WITH LANGUAL INDEX CODES ...... 33
1. Introduction and Summary This deliverable, D1.7, was produced as a product of BaSeFood sub task 1.3.2 food indexing of traditional foods. The traditional foods with their main plant components and other plant ingredients and cooking methods have been identified and documented elsewhere in the project. The resulting collected recipes have been indexed according to the LanguaL system. This food indexing has been applied to traditional foods in order for BSAC to have a complete description of traditional foods that could be readily incorporated in National Food Composition databases, e.g. Bulgaria (NCH) FCTBL_BG (food composition tables - Bulgaria), Turkey (TUBITAK) developing a new Turkish food composition database system, Georgia (National Association of Nutritionists) Food Composition Tables. 7 BaSeFood Partners were required to carry out LanguaL indexing of their traditional foods. During this task 280 foods have been indexed. 2
2. LanguaL LanguaL is a Food Description Thesaurus, LanguaL™ stands for "Langua aLimentaria" or "language of food". It is an automated method for describing, capturing and retrieving data about food1.The thesaurus provides a standardised language for describing foods, specifically for classifying food products for information retrieval. The basic concepts of LanguaL are that • Any food (or food product) can be systematically described by a combination of characteristics • These characteristics can be categorised into viewpoints and coded for computer processing • The resulting viewpoint/characteristic codes can be used to retrieve data about the food from external databases Each food is described by a set of standard, controlled terms chosen from facets characteristic of the nutritional and/or hygienic quality of a food, as for example the biological origin, the methods of cooking and conservation, and technological treatments.
Section 5 of this deliverable shows example of LanguaL coding of traditional foods. Classification of the foods is split into 14 sections including product type, food source, cooking method and geographical region, precise and narrower terms are then chosen to systematically describe each characteristic.
A food indexing training course was held in Belgrade in November 2009 (M1.5) to train partners in the use of LanguaL (details annexed in this deliverable, Annex 8). A further course was held at IMR Belgrade in November 2010 to train participants from ASE in Langual indexing techniques.
1 http//www.langual.org/ 3
3. Results
7 BaSeFood Partners, shown in table below, were required to carry out LanguaL coding of their traditional foods. 280 foods have been indexed. Where possible codes were checked by Mark Roe at IFR or Jayne Ireland DFI
Partner LanguaL Indexed Total foods in foods BaSeFood documentation file UFT Bulgaria 82 82 List Annex 1
ELKANA Georgia 37 37 List Annex 2
ASE Romania 30 30 List Annex 3
UZHNU Ukraine 53 53 List Annex 4
MUSFP Russia 37 37 List Annex 5
YEDITEPE Turkey 15 15 List Annex 6
ONAFT Ukraine 26 26 List Annex 7
Total indexed 280
Annex 9 in this deliverable contains the full list of traditional foods with their index codes
The Langual index codes of traditional foods have also been saved in a single excel workbook, this contains a summary sheet (included as Annex 9) and a sheet for each partner. Included in the individual partner worksheets are ingredients and recipes collected in D1.1. this is available in full on the BaSeFood website.
Basefood langual full indexed list complete 190312.xlsx
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4. Prioritised traditional foods list Priority for indexing was for the 33 selected traditional foods per-category, these are summarised in the table below, all foods have been Langual indexed
1. Cereal or cereal based foods 4. Oilseeds or oilseed products
Sour rye bread – Ukraine Roasted sunflower seeds – Ukraine
Buckwheat porridge crumby- Russian Federation Mustard oil - Russian Federation
Cornmeal mush (Mămăligă) – Romania Flax oil – Georgia
Tsiteli Doli Bread – Georgia Tahan Halva – Bulgaria
Baked layers of pastry stuffed with pumpkin (Tikvenik) – Bulgaria
Bulgur pilaf –Turkey 5. Herbs, spices and aromatic plants
Pomazanka – Ukraine
2. Vegetable or vegetable based foods Herbal dish – Romania
Ukrainian borsch – Ukraine (ONAFT) Wild plum sauce – Georgia
Transcarpathian green borsch - Ukraine Mursal tea- Bulgaria (UZHNU)
Vegetable okroshka (soup) - Russian Federation Black tea –Turkey
Nettle sour soup (ciorba) – Romania
Nettle with walnut – Georgia 6. Low or non alcoholic fermented foods and beverages of plant origin
Rodopian dried beans – Bulgaria Sauerkraut – Ukraine
Kale soup –Turkey Kvass southern - Russian Federation
Elderberry soft drink (Socata) – Romania
3. Fruit or fruit based foods Millet ale (Boza) – Bulgaria
Uzvar (Compote) – Ukraine Sautéed pickled green beans –Turkey
Watermelon juice - Russian Federation
Plums jam (Magiun) – Romania
Churchkhela – Georgia
Rose jam – Bulgaria
Fruit of the evergreen cherry laurel –Turkey
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5. Individual partner indexing.
UFT Bulgaria
82 foods have been coded, checked by Mark Roe, list is Annex 1
ELKANA Georgia
37 traditional foods coded. List Annex 2
ASE Romania
30 foods indexed, checked by Jayne Ireland, list Annex 3
UZHNU Ukraine
53 foods indexed, checked by mark Roe. List Annex 4
MUSFP Russia
37 traditional foods coded, list annexed 5.
YEDITEPE Turkey
15 traditional foods coded, list annexed 6.
ONAFT Ukraine
26 traditional foods coded, prioritised foods checked by Mark Roe. List annexed 7.
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6. LanguaL indexing examples: Prioritised traditional foods indexed by YEDITEPE Kale soup A1231 B1281 C0150 E0110 F0014 G0026 H0226 J0003 K0003 M0003 N0003 P0024 R0498 Z0092 Brassica Kale Whole Semi liquid Fully Cooked in Ingredient No No No No food Human Humid Ripe or vegetables plant or with solid heat small added preservati packing container contact food, no subtropical mature most parts pieces treated amount of on method medium or surface age climatic used fat or oil used used wrapping present specificatio zone used n Green Bean Dible A1233 B1371 C0169 E0111 F0014 G0025 H0321 J0003 K0003 M0003 N0003 P0024 R0497 Z0092 Legume Green Pod Cut into Fully Cooked Rice added No No No No food Human Ripe or vegetables bean containing short pieces heat‐ with added preservati packing container contact food, no Mediterra mature small treated fat or oil on method medium or surface age nean immature used used wrapping present specificatio climatic seed used n zone Bulgar Pilaf A0729 B3505 C0132 E0134 F0014 G0025 H0349 J0003 K0003 M0003 N0003 P0024 R0507 Z0092 Grains and Emmer Seed, skin Semisolid Fully Cooked Onion No No No No food Human Highlands Ripe or grain (wheat) removed, with solid heat‐ with added added preservati packing container contact food, no climatic mature products germ pieces treated fat or oil on method medium or surface age zone (Eurocode) present used used wrapping present specificatio used n Cherry Laurel A1226 B1306 C0139 E0150 F0003 G0003 H0003 J0003 K0003 M0003 N0003 P0024 R0507 Z0092 Berries and Cherry Fruit, peel Whole, Not Cooking No No No No No food Human Warm Ripe or small fruit present, natural heat‐ method not treatment preservati packing container contact food, no summer mature core, pit or shape treated applicable applied on method medium or surface age climatic seed used used wrapping present specificatio zone removed used n Black Tea A1242 B1623 C0200 E0123 F0014 G0033 H0237 J0003 K0003 M0003 N0003 P0024 R0498 Z0091 Tea Tea Leaf Liquid, low Fully Cooked in Diluted to No No No No food Human Humid viscosity, with heat‐ double 50‐99% of preservati packing container or contact food, no age subtropica Beverag no visible treated boiler single on method medium wrapping surface specification l climatic e base particles strength used used used present zone liquid
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7. Annexes
Annex 1 UFT Bulgarian foods (82 Foods) Food name (English) Food name (national language) Cereal based beverage Alovina Okra with rice Bamja s oriz sweet baked layers of pastry/banitza saralia Banitsa saralia Spinach pastry Banitsa sys spanak baked layers of pastry/Banitza Banitza Millet ale Boza Savoury Chubritza Stuffed peppers with cheese and eggs Chushka burek Slightly fermented fruit juice drianovitza/trankovitza/krushenitza Vegetable hotchtpoch Gjuvech Semolina pastry/gris halva gris halva Slightly fermented grape juice Grozdenitza bread hliab Pumpkin stew Iahnia ot tikva Prune stew Iahnia sas sini slivi polenta Kachamak mush kasha pancake‐like/katmi Katmi Sorrel/sour dock meal Kiselets Kiselitca Kiselitca Sauerkraut meal Kiselo zele burania Fermented fruit juice Kokazi Pumpkin fruit dessert Kombus Nettle with walnuts Kopriva s orehi Nettles with rice Kopriva s oriz Nettle soup Koprivena supa bread like/kravai Kravai Lentil soup Leshta chorba Summer soup Liatna supa Pastry with onion/luchnik Luchnik Pepper relish Lyutenitca Tomato relish Lyutika Lyutika s domati Preast dry beans soup Manastirska bob chorba Apple jam Marmalad ot iyabulki Honey drink Medovina donut like product Mekitsi Hodge‐podge Mish‐mash mlin mlin Mursal tea Mursalski chai Walnuts with honey Orehovki s med Dried fruit compote/ Oshav Oshav 8
Stuffed peppers with groats Palneni chushki s bulgur Patatnik Patatnik Baked apples/queens/pears/pumpkin Pecheni yabylki/djulia/krushi/tikva Treacle Petmez Green beans plakia Plakia zelen fasul Fruit juice Plodov sok round bread/pogacha Pogacha porridge popara Vegetables baked in an earthware pot Popska iahnia Leek with groats Praz s bulgur non fermented bread prosenik French toast,"fried bread slices" Purzheni filii Pumpkin treacle Rachel Sauerkraut salad Salata ot kiselo zele Salad of baked red peppers with garlic Salata ot piperki s chesun Stuffed cabbage/vine leaves Sarmi s kiselo zele/lozovi listi Coloured dried beans soup Sharen fasul chorba Dog rose fruit beverage Shipkvina Fruits of the forest jam Sladko gorski plodove Rose jam Sladko ot rozi Plum jam Sladko ot slivi Baked sunflower seeds Slanchogledovi semki Dock leaves soup Supa ot lapad Pumpkin soup Supa ot tikva Honey tahini Tahan s med Halva Tahan‐halva Tarator (cold soup) Tarator Baked pumpkin seeds Tikveni semki Baked layers of pastry staffed with pumpkin Tikvenik Pumpkin‐gueens puree Tikveno‐dulevo pure trahana/cereal based product trahana Thracian trahana/cereal based product Trakiiska trahana Pickled vegetables Turshia boiled grains Vareno jito salty baked layrs of pastry, arranged like a snail Vita Banitsa Stewed garden orache /goose‐food/ Zadushena loboda Vegetable soup Zelenchukova supa Cold sauerkraut brine soup Zeleva chorba Sauerkraut brine Zeleva chorba layered pastry with leek zelnik Beans with sauerkraut Zrjal gsul s kiselo zele
Annex 2 ELKANA Georgia (37 Foods) Food name (English) Food name (national language) 9
Doli bread with Makhobeli Makhobeliani dolis puri Italian millet gruel Ghomisghomi Maize Cake Mchadi Millet Cake Phetvis Mchadi Millet cake (Chvishdari) or "Lukvne" Phetvis chvishdari anu "Lukvne" Wheat Gruel "Tsandili" Kolio‐Tsandili Thin Wheat Gruel Khalipapa Cake "Nazukhi" Nazukhi Khachapuri (Cheese cake) of yeast dough Khachapuri safuariani tsomit Khachapuri (Cheese cake) Adjarian Khachapuri (adjaruli) Lobiani (Bean cake) Lobiani "Achma" Achma Nettle with walnut Chinchris mkhali nigvzit Chickpea "Mukashari" Tsiteli mukhudos muqashari Grass Pea Meal Tsulispiras shechamandi Chickpea "Sisiri" (Gruel) Mukhudos sisiri Chickpea soup Tetri mukhudo tsvnit Mixed Kidney bean Amolesili lobio Green beans with walnut Mtsvane lobio nigvzit Lentil with red wine Ospi tsiteli gvinit Cowpea meal Dzadzas shechamandi Egg‐plant "Borani" Badrijnis borani Egg‐plant with walnut and vinegar Badrijani nigvzita da zmrit Spinach with oil Ispanakhi Zetit Spinach with walnut Ispanakhi Nigvzit Ekala (greenbrier) with wild plum souse Ekala Tkemlit Ekala with walnut Ekala nigvzit Danduri (Purslane dish) Danduri Broad‐leaved garlic Ghanzili Churchkhela Churchkhela "Gozinakhi" Gozinakhi Flax oil Selis zeti Wild plum sauce Tkhemlis satsebeli Walnut sause Baje "Ajika" Ajika Tarragon lemonade Tarkhunis limonati Black tea Shavi chai
Annex 3 ASE Romania (30 Foods)
Food name (English) Food name (national language) 10
Cornmeal Mush Mamaliga Nettle Soup Ciorba de urzici Herbal dish Mancarica de verdeturi Elderberry soft drink Socata Plum Jam Magiun de prune Cabbage leaf rolls (sarma) with dehydrated Sarmalute de post cu prune si mere uscate plums and apples Fresh vegetables hotchpotch in monastic style Ghiveci calugaresc din legume proaspete Bean ragout (iahnie) with garlic, tarragon and Iahnie de fasole cu usturoi, tarhonul, patrunjel green parsley verde Leek dish with olives Praz cu masline Vegetables soup with Caraway and Semolina Supa de legume cu chimen si gris Nettles with garlic Urzici cu usturoi Spinach with dill and mint Spanac cu marar si menta Patience dock dish Mancare de stevie Leek with celery Praz cu telina Onion stuffed with rice Ceapa umpluta cu orez Green bean salad with garlic Salata de fasole pastai cu usturoi Summer Squashes with Tomatoes Dovlecei cu rosii Summer squashes stuffed with vegetables Dovlecei umpluti cu zarzavat Celery meal with squashes Mancare de telina cu dovlecei Eggplant salad Salata de vinete Plum dumplings Galusti cu prune Vegetables soup/cream Supa crema de legume Green beans dish Mancare de fasole pastai Squashes salad Salata de dovlecei Celery dish Mancare de telina Pumpkin pie Placinta cu dovleac Onion pie Placinta cu ceapa Rice pilaf with dehydrated plums Pilaf cu prune uscate Gooseberry compote Compot de agrise Nut horns Cornulete cu nuca
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Annex 4 UZHNU Ukraine (53 Foods)
Food name (English) Food name (national language) Corn Meal Porridge Banosh Lime flowers tea Chay z lypovym tsvitom Parsley tea Chay z petrushky Potato pancakes Deruny / Gugli Paska Bread Easter cake Wheat (flour) rolls Fanky Wine mix Fritch Transcarpathian dumplings with poppy Galushky z makom Stuffed cabbage rolls Golubci Cheese boiled bolls Gombovtsi Pumpkin porridge with mushrooms Harbuzova kasha z hrybamy Buckwheat porridge Hrechneva kasha Sauerkraut soup Kapustnyak Potatoes circlet Karichky Cherkaskiy cold soup Kholodnyk Cherkaskyy Jam rolls Kiphlyky Cumin tea Kmynovyy chay Wheat and Honey Kutya Simple Beet Kvass Kvas prostyy buryakovyy Beets and Bread Kvass Kvas z buryaka i khliba Red Currant Kvass Kvas z porichok Fruit sour soup Kyselytsya Stewed vegetables Lecho Raspberry compote Malynovyj kompot Drink with red currant Napij z porichok Black Elderberry drink Napiy z chornoyi buzyny Flax Drink Napiy z lyonu Drink with Chamomile and Melissa Napiy z romashky ta melisy Flax oil Oliya z lyonu Vegetable soup Ovochevyj sup Baked apples Pecheni yabluka Potato and sour cream soup Pidbyvana kartoplya / krumpli Bean and sour cream soup Pidbyvana kvasolya / pasolya Courgette and sour cream soup Pidbyvani cabachky Cottage cheese with dill and garlic Pomazanka Fruit jam Povydlo / Lekvar Radish with sunflower oil Red'ka z oliyeyu Cabbage salad Salat iz kapusty Red beet salad Salat z buryaka / cvikly Red beet and horse‐radish salad Salat z buryaka / cvikly / i khronu
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Tea with dogrose Shypshynovyj chaj Roast sunflower seeds Smazhene nasinnya / zernyata Sunflower‐seeds oil Sonyashnykova oliya The hominy Tokan Compote Uzvar Varenyky with cherry Varenyky z vyshnyamy Vegetable salad (mix) Vinegret Transcarpathian wine Drink. Vynnyj napiy Apple Kissel Yabluchnyj kysil' Transcarpathian Okroshka Zakarpats'ka okroshka Bean soup Zapravlyani lopatky Green nettle borsch Zelenyj Borsch z kropyvoyu Transcarpathian green borshch Zelenyj borshch Zakarpats'kyj
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Annex 5 MUSFP (37 foods) Food name (English) Food name (national language) Semolina porridge Kasha munnaja Buckwheat porridge crumbly Kasha grechnevaja russipchataja Millet porridge Kasha pshionnaja Barley porridge Kasha perlovaja Grechaniki Grechaniki Bread of buckwheat flour Grechnevay hleb Arnautes Arnautes Borodinsckiy bread Hleb borodinscki Cabbage soup Kapoostnjy sup Rassolnik Leningrad Russolnik leningradskij Vegetable okroshka (soup) Ovoshnaja okroshka Sunflowerseed oil Podsolnechnoe maslo Mustard oil Gorchichnoje maslo Pumpkin oil Tikvennoe maslo Linseed oil Lnaynoe maslo Halva Halva Compote from dogwood berries Kompot iz kizila Dogwood fruit‐drink Mors iz kizila Dogwood fruit juice Sok iz kizila Watermelon juice Arbooznij sok Melon juice Dinnij sok Nardek,bekmes Arbooznij mjod Kvass southern Kvass juzhniy Kvass "sauerkraut soup" Kvass kislyiye shyi Kvass russian Kvass russkyi Kvass of bread Kvass iz khleba Moscow kvass Kvass moskovskyi White kvass Belyui kvass Ancient kvass Starinnyui kvass Kvass of mulberry fruit Êvass iz plodov shelkovyuitzy Lemon kvass Êvass limonnyi Kvass of Stavropol Êvass stavropolskyui Fruit kvass Fruktovyui kvass Kvass of black currant Kvass iz chernoy smorodinyi Kvass of beet Svecolnyui kvass Cherry kvass Kvass vishnevyui Kvass Petrovski Kvass Petrovskyui
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Annex 6 YEDITEPE (15 foods) Langual Indexing of Turkish Traditional foods (YEDITEPE)
Food name (English) Food name (national language) Kale Soup Kara lahana corbasi Green Bean Dible Fasulye diblesi Bulgur Pilaf Bulgur pilavi Cherry Laurel Karayemiş Black Tea Çay Corn Bread Mısır ekmeği Cracked Corn Soup Mısır yarması çorbası Corn Meal Mash Kuymak Stuffed Kale Leaves Kara lahana dolması Kale Kaygana Kaygana Anchovy “pilaf” Hamsili pilav Spinach “gözleme” Ispanaklı gözleme Persimmon Trabzon hurması Sauteed Pickled Green Beans Fasulye turşusu kavurması Tarhana Tarhana
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Annex 7 ONAFT (26 foods) Langual Indexing of Ukraine Traditional foods (ONAFT)
Food name (English) Food name (national language) Sour rye bread Khlib zhytniy̆ White Bread Khlib bilyy̆ Baked buckwheat kasha Hrechana kasha Baked millet kasha Pshonna kasha Pumpkin kasha Harbuzova kasha Hutsulian kulesha Hutsul s ka kulesha Rassolnik (soup) Rozsol nik Maize bread Malay̆ Ukrainian meatless borsch Borshch ukraïns kyy̆ pisniy̆ Green sorrel borsch Borshch zelenyy̆ Dumplings with cabbage filling Varenyky z kapustoyu Potato pancakes Deruny Country kartoplyanyky Kartoplyanyky selyans ki Stewed cabbage Kapusta tushkovani Sauerkraut Kapusta bilokachanna kvashena White cabbage soup Kapusnyak (sup) Cabbage rolls Holubtsi Plain cakes with filling Mlyntsi (nalysnyky) Chilled stuffed peppers Farshirovani pertsi 1 Stuffed peppers Farshirovani pertsi 2 Aubergine (eggplant) spread Baklazhanna Ikra Uzvar Uzvar Sunflower halva Khalva sonyashnykova Vinaigrette salad Salat vinehret Beet kvas Kvas buryakovyy̆ Home made rye kvas Kvas domashniy̆ zhytniy̆
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Annex 8 Report of Langual training workshop November 2009
BaSeFood Sustainable exploitation of bioactive components from the Black Sea Area traditional foods
Report on BaSeFood Indexing Training Course Hotel Palace Belgrade, Serbia 9-11th November 2009
EuroFIR European Food Information Resource Network of Excellence
REPORT ON THE BASEFOOD
FOOD INDEXING TRAINING COURSE 18
Report prepared by
Jenny Plumb, IFR , Marija Ranic, IMR, Jayne Ireland, DFI, Anders Møller, DFI, Paul Finglas, IFR.
Contents
1 BACKGROUND 2 AIM 3 AGENDA 4 PARTICIPANTS 5 MINUTES OF MEETING 5.1 FOOD NOMENCLATURE IN FOOD DATABASES (ANDERS MØLLER) 5.2 FOOD CLASSIFICATION AND IDENTIFICATION IN FOOD DATABASES (JAYNE IRELAND) 5.3 DESCRIBING A FOOD USING LANGUAL (JAYNE IRELAND, ANDERS MØLLER) 5.4 INTRODUCTION TO FOOD PRODUCT INDEXER SOFTWARE (JAYNE IRELAND) 5.5 1ST PRACTICAL EXERCISE – FOOD INDEXING (JAYNE IRELAND & ANDERS MØLLER) 5.6 PRACTICAL ONLINE GUIDE TO USING THE EUROFIR BASIS BIOACTIVE DASEBASE 5.7 DATA QUALITY EVALUATION OF PUBLISHED VALUES FOR NUTRIENTS AND BIOACTIVE COMPOUNDS FROM LITERATURE/EXISTING DATA (SIMONE BELL & PAUL FINGLAS) 5.8 INDEXING TRADITIONAL FOODS FOR BASEFOODS (HELENA COSTA, JAYNE IRELAND, ANDERS MØLLER) 5.9 2ND EXERCISE – INDEXING TRADITIONAL FOODS FOR BASEFOODS (HELENA COSTA, JAYNE IRELAND, ANDERS MØLLER) 5.10 A SHORT GUIDE TO RECIPE CALCULATIONS - THE EUROFIR APPROACH (SIMONE BELL) 5.11 EUROFIR ESEARCH FACILITY (ANDERS MØLLER) 5.12 CLOSING OF COURSE, EVALUATION AND AWARDING OF CERTIFICATES 6 LIST OF PARTICIPANTS 7 ADDITIONAL TRAINING FOR ASE NOV 2010
1 Background
The meeting was a multi-project workshop involving EuroFIR, BaSeFood, MoniQA, and the Central European network in capacity development and was carried out as part of Workpackage 3.1 in EuroFIR in co-operation with the Institute of Medical Research, Belgrade
The BaSeFood Project BaSeFood (Sustainable exploitation of bioactives from Black Sea area traditional foods) is a research project aimed at
a) producing ample documentation about traditional foods of the Black Sea region
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b) investigating the nutritional values of representative foods in specific categories, for each country, by means of chemical analyses and the uses of food databases
c) producing information about the relevant bioactives and their mechanisms of activity
d) produce data about bioactive retention, in relation to specific unit operations.
During the phases of BaSeFood concept building, it was clear that, besides the necessary flexibility for the investigation of traditional foods of a lesser explored area (at least from a Western perspective); a formal approach was needed in order to a) develop some parts of the research work; b) have a common framework for partners who never worked together before.
With this respect, EuroFIR represented the main comprehensive available framework. Therefore, the EuroFIR approaches and methodologies were adopted with special respect to a) Guidelines for traditional foods description; b) the use of bioactive database EuroFIR BASIS; c) EuroFIR recipe calculation d) Food indexing. A EuroFIR – BaSeFood communication channel, through the two projects' websites, has been achieved by allowing BaSeFood partners the access to some relevant parts of the EuroFIR members area.
An extended LanguaL food description training course was set up, To show the comprehensive way by which the EuroFIR approach should be used in BaSeFood, the course program was designed to include besides food indexing with LanguaL, and also on the use of food composition databases, quality evaluation of food composition data, recipe calculation, food indexing of traditional foods as well as a demonstration and hands on use of EuroFIR eBASIS and the EuroFIR eSearch Facility.
The arrangements for the workshop began summer of 2009, where venue, participants and course programme started to be discussed. It was suggested and finally decided that the course could be carried out in cooperation with the Institute of Medical Research, and be held in Belgrade in November 2009.
2 Aim
The meeting was a multi-project workshop involving EuroFIR, BaSeFood, MoniQA, and the Central European network in capacity development.
The aims of the workshop were to a) Give an introduction to food nomenclature, classification systems and identification of foods in food databases, and show how LanguaL food indexing can enhance data quality and exchange between databases. b) Give a practical guide to using LanguaL for indexing traditional foods to be collected in BaSeFood project and supporting more accurate recipe calculations. c) Give a practical guide to using EuroFIR eBASIS bioactive databases and show how these can be used for investigating information on both the composition and biological effects of bioactive compounds in traditional foods. d) Give a practical guide to using the EuroFIR recipe calculation approach and show the importance of LanguaL food indexing to ensure recipe calculations are correctly performed. e) Introduce data quality assessment systems for assessing the quality of data on nutrients and bioactive compounds in traditional foods.
3 Agenda
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Sunday 8th November
Arrival and informal get together in evening (hosted by IMR)
Monday 9th November
0900-0945 Welcome by IMR and introductions to course participants and lecturers 0945-1000 Introduction to course and course structure [Anders Møller (DFI) & Paul Finglas (IFR)]
1000-1100 Food nomenclature in food databases (Anders Møller)
1100-1130 Break
1130-1300 Food classification and identification in food databases (Jayne Ireland) - Describing a food using LanguaL, part 1 (Jayne Ireland and Anders Møller).
1300-1400 Lunch
1400-1500 Describing a food using LanguaL, part 2 (Jayne Ireland and Anders Møller)
1500-1515 Break
1515-1700 Introduction to Food Product Indexing software (Jayne Ireland)
1700-1800 1st Practical Exercise – Food Indexing (Jayne Ireland & Anders Møller)
1930 Workshop dinner
Tuesday 10th November
0900-1030 Practical online guide to using the EuroFIR BASIS bioactive database – selecting bioactive compounds for BaSeFood (Jenny Plumb and Paul Finglas)
1030-1100 Break
1100-1230 Data quality evaluation of published values for nutrients and bioactive compounds from literature/existing data (Simone Bell & Paul Finglas)
1230-1400 Lunch
1400-1415 Indexing traditional foods for BaSeFoods (Helena Costa)
1415-1630 2nd exercise – indexing traditional foods for BaSeFoods (Helena Costa, Jayne Ireland, Anders Møller, all)
1530-1545 Break
1630-1715 Report back from exercise (All)
1930 Workshop dinner
Wednesday 11th November
0900-1000 A short guide to recipe calculations (Simone Bell)
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1000-1045 3rd Exercise – recipe calculation (All)
1045-1115 Break
1115-1145 EuroFIR eSearch facility (Anders Møller)
1145-1230 Closing of course, evaluation and awarding of certificates
1230 Lunch & depart
4 Participants
Course Tutors were Anders Møller & Jayne Ireland (DFI/EuroFIR) Helena Costa (INSA/EuroFIR) Simone Bell (ETH/EuroFIR) Paul Finglas, Jenny Plumb (IFR/EuroFIR)
A detailed list of participants of this course can be found in at end of document.
5 Minutes of Meeting
The meeting was a multi-project workshop involving EuroFIR, BaSeFood, MoniQA, and the Central European network in capacity development.
Anders Møller created a website (www.eurofir.org/basefood/) to contain all the lecturers’ presentations, other relevant documents and links to useful websites. Participants were then given a user name (basefoodpartner) and password (let me in) to access the website.
5.1 Food nomenclature in food databases (Anders Møller)
Paul Finglas (PF) introduced the topic by saying how vital food nomenclature and description are for the BaSeFood project. Anders Møller (AM) emphasized the importance of documentation in food databases. PF added that it was better to have 10 well-documented foods than to have 30 that are not well documented.
Scientific names are not static - they are changing. Updating scientific names of varieties (ex kale) makes the situation not very easy. AM gave access to and examples from authoritative sources, like ITIS (all kingdoms, authoritative for US, Canada & Mexico)2, GRIN (plant kingdom, USDA Germplasm Resources Information Network)3 and FishBase, the information system with key data on the biology of all fishes4.
After his presentation, AM gave the participants an exercise to find the scientific name for “kale” and to cite authoritative sources for food names.
A question arose as how to choose a best food name if several names are given in literature. Anders answered that they should preferably refer to national food lists (legislation, authoritative source) and cite the source with the food name.
AM mentioned the newest proposal, an agreement between a team of international scientists on a DNA 'barcode' for the identification of plant species (Proceedings of the National
2 http//www.itis.gov/ 3 http//www.ars-grin.gov/cgi-bin/npgs/html/queries.pl 4 http//www.fishbase.org/search.php 22
Academy of Sciences), paving the way for the tracking and safeguarding of biodiversity in the developing world.
Some participants were worried about the project of creating a DNA “barcode” for species each individual is different from other, so each barcode would have to be unique. According to the current information, the researchers have compared the effectiveness of using seven genes to identify plants. They found that a combination of rbcL and matK could identify a species in 72 per cent of cases and determine the species group in the remaining samples.
If participants know of other authoritative sources, they should send these references to AM so he can include them on the website.
5.2 Food classification and identification in food databases (Jayne Ireland)
To be easily identified, foods must be unambiguously named and described. Jayne Ireland presented the situation in European food composition databases at the beginning of the EuroFIR project in 2005 with as many languages as there are countries and no common food classification or description system, communication and sharing was impossible.
JI briefly presented the most important international food classification systems (e.g., CIAA Food Categorisation System, Codex Classifications) and food description systems (INFOODS, LanguaL), and showed how systematic food description and controlled vocabulary can be used to identify foods.
The LanguaL Food Product Indexer software, which was made available to the EuroFIR compiler network in 2005, along with training in food indexing, has greatly facilitated food description and allowed all food composition databases in the EuroFIR network to be indexed.
5.3 Describing a food using LanguaL (Jayne Ireland, Anders Møller)
JI then presented the structure of the LanguaL thesaurus, its different facets characterising foods, their definitions and indexing rules. An example of a common food product (fruit yoghurt) was indexed as an example.
5.4 Introduction to Food Product Indexer software (Jayne Ireland)
The LanguaL Food Product Indexer software, developed by EuroFIR partners DFI and POLYTEC, facilitates food indexing by allowing the compiler to copy already-existing food descriptions to national foods.
All participants received USB memory sticks with the Food Product Indexer program and a selection of indexed food lists to help them index their national foods. The USB also contained a FPI tutorial and all of the 2008 LanguaL reports, as well as documents about the EuroFIR Network of Excellence and the new EuroFIR AISBL non-profit association.
5.5 1st Practical Exercise – Food Indexing (Jayne Ireland & Anders Møller)
As a practical exercise, participants indexed two simple traditional foods proposed by BaSeFood Dill herb (Ukrane) and Pumpkin seed oil (Russia).
Some participants had difficulties in following the exercises because of their level in English. However, often other participants could assist those who could not understand everything.
5.6 Practical online guide to using the EuroFIR BASIS bioactive dasebase
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Selecting bioactive compounds for BaSeFood (Jenny Plumb and Paul Finglas)
Jenny Plumb gave an online presentation of the EuroFIR BASIS bioactive database. EuroFIR BASIS is a unique database that contains critically evaluated published data on the content and biological effects of bioactive constituents in plant based foods and an up-to- date list of plant and plant part names in 15 EU languages.
BioActive Compounds are defined as inherent non-nutrient constituents of food plants and edible mushrooms with anticipated health promoting/beneficial and/or toxic effects when ingested.
The participants were provided with a worksheet with tasks to carry out using the EuroFIR BASIS database, working through set tasks searching and reporting of bioeffects and composition of bioactive compounds in food plants, whilst the tutors circulated among them and answered questions.
All participants have been given personal user access to EuroFIR BASIS.
5.7 Data quality evaluation of published values for nutrients and bioactive compounds from literature/existing data (Simone Bell & Paul Finglas)
Simone Bell (SB) presented the EuroFIR approach to evaluating scientific papers; EuroFIR guideline for quality index attribution to original data from scientific literature or reports.
The EuroFIR project will provide the first comprehensive pan-European food information resource, using state-of-the-art database linking. Confidence in the quality of food composition data and in the comparability of data across different databases is essential for data interchange. Quality indices are scores attributed by compilers to original data, based on assessment of the description of the data and aim to reflect the reliability of data as an estimation of the ‘true’ value in the food. The use of a common quality index attribution system, together with a common documentation system, is the key to ensuring data comparability.
Simone presented the approach developed by EuroFIR for defining guidelines for quality index attribution to original data from scientific literature or reports. A review of 5 existing quality index attribution systems was undertaken to identify similarities and discrepancies and provided the basis for a proposal for a EuroFIR quality index attribution system. 12 EuroFIR compilers round robin tested the system on 7 papers from peer reviewed journals and one product information sheet. Two main types of data quality systems were identified those applicable to a specific component or component group, and those valid for all components. All systems comprised categories (from 5 to 7) referring to different aspects of data quality and composed of criteria, i.e. questions to answer. Although the systems were different, the criteria assessed generally concerned the same major issues. The system developed by EuroFIR allows assessment of 7 aspects of data quality Food description, Component identification, Sampling plan, Number of analytical samples, Sample handling, Sample analysis and Analytical quality control. Round robin testing emphasized the difficulty for compilers to perform an assessment when descriptions of data are not explicit, especially concerning analytical method and sampling. The EuroFIR system was revised after the round robin testing to improve consistency of assessment between compilers.
5.8 Indexing traditional foods for BaSeFoods (Helena Costa, Jayne Ireland, Anders Møller)
Helena Costa (INSA) presented one of the recipes recorded in the EuroFIR work package on traditional foods Green kale soup (Portugal). HC showed how they had indexed this food using LanguaL and how decisions were made.
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5.9 2nd exercise – indexing traditional foods for BaSeFoods (Helena Costa, Jayne Ireland, Anders Møller)
Participants were then divided into 7 groups for the indexing exercise. Each group chose two traditional foods recipes from the EuroFIR work package on traditional foods