It is a challenging task to clearly and completely describe the foods that are in the food composition table. Food names for most tables are devised by the compilers using common names plus appropriate descriptors (e.g., cooked, raw, and canned). Ideally, the food descriptors should fully define the food item so there is no ambiguity about the scientific name, the part of the plant or animal that is consumed, and any cooking or processing that has been applied. Several schemes for describing foods have been proposed, including guidelines from INFOODS and the LanguaL system that is used by several European countries.
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