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FoodCASE Manual

1. P Food Markers P Value Markers P LanguaL Codes Figure 6 3 6 1 63 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FoodCASE Y File View Tools Help Single Values Aggregated Values Recipes References Versions Clipboard Aggregation Cooking Batch W Food Search M Aggregated foods a mp f Aggregated Food ID Name English Food criteria E a z Aggreg English Name Recipe i Name A 550 Raps l Rape oil Column all columns M 366 Radish raw Rettich roh 367 Rhabarber roh Rhubarb raw 469 Radish red raw Radieschen roh i 433 Reis poliert Reis weiss t Rice polished raw Function contains 492 Raisins dried grape sultanas Rosine Weinbeere Sulta Rapeol 11 aps l Term carro i 395 raw Himbeere roh m l 557 Reblochon cheese Reblochon C Case sensitive _ Ignore time 4086 recipe 855 rezept TENE E 369 Red cabbage raw Rotkohl roh Component criteria 3 S5 367 Rhubabraw Component 339 Rice drink nature Bio Naturaplan E 433 Rice polished raw Reis poliert Reis weiss 190 Rice Baldo Migros raw Reis Baldo Migros trock y k v Aa And Q Or k y
2. 123507 japnkose getrockne z Apple Jonagold w skin d 18 Appenzeller at least 1596 fid 20 jApricot dried Verarbeitete Fr lAprikose getrocknet 1000952 1319 Arctic Hare Polar rabbit boile Arctic Hare Polar rabbit boiled a Term 12349 Aprikose getrocknet PANT 0 7 114 z 12341 Aprikose getrocknet K 12350 Aprikose getrocknet 12356 Aprikose getrocknet 12345 Aprikose getrocknet 12335 Aprikose getrocknet 12363 Aprikose getrocknet j 12355 Aprikose getrocknet THIA 0 01 38265 Aprikose getrocknet VITA 4583 ug W 12358 Aprikose getrocknet VITB1 O ug MW 12357 Aprikose getrocknet viTB6 0 26 12359 Aprikose getrocknet VITD 12360 Aprikose getrocknet VITE 45 JATE Ww JA 12361 lAprikose getrocknet WwWaTe17 6 lg W a U ADMROSeEn GEUOCKe OOD 40330 Aprikosen getrocknet Coop 6704 6709 fatty acids total sat FASAT mean ______00 g 6707 fibre total dietary FIBT n mean 70g L 6708 protein total PROT mean amp d0g 6706 sodium INA mean _______ 500 Img 6711 sugars total SUGAR mean 5o09 w J i 6710 waer WATER mean 2 5jg w J 6708 Aprikosen getr
3. Language Reference type Article in Journal 3 Acquisition type Published and peer reviewed scientific paper Remarks File ps4 revportnutr8 3 69 1 Local source Data quality evaluation Open in Data Quality Analysis Toolkit ave amp close E El Figure 6 4 2 3 Citation Source Meister M C Fontes M R Lobo P Toscano M M Frutos tropicais sua composicao Rev Port Nutr 8 3 1998 p 69 74 DOI PMI Language Reference type Article in Journal 3 Acquisition type Published and peer reviewed scientific paper Remarks porte ro af DG Save as Remove Data quality evaluation Open in Data Quality Analysis Toolkit Figure 6 4 2 4 6 4 3 Updating Reference Information Update or even complete change of reference information is possible 1 Go to the References register 2 Double click on the reference which you want modify or click the row and Open button at the bottom of the central working area to open Reference detail window 3 Change required information of reference in the Reference detail window 4 Click the Save or Save and Close button to save the information 75 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Note Be careful when updating reference information As soon as the citation is completely changed you might lose links between component values and original reference
4. 13 cis retinol RETOL13 Retinoids 0 10609 alcohol ALC Proximates M 8021 alcohol ALC Proximates Contributing single values of case sensitive Ignore time Contrio Compo code Compo vale umt jMatix Search P Food Markers P Value Markers P LanguaL Codes Figure 6 3 6 2 Recipe Calculation Calculated Components References Additional Information Required Information Recipe name English name EEEENNENNENNENENEEEEEEMEMEMMMMSMEMEME7Z7Z7Z7ZZN Target matrix unit VV per 100g edible portion Note Using per 100g is highly recommended ID Ingredients Rapsol Rape oil Amount Preparation method Unit g gram um Rhabarber roh Rhubarb raw amount NR Preparation method Unit g gram Reis poliert Reis weiss trocken Rice polished raw Amount TE Preparation method Unit g gram a Add new ingredient Remove selected ingredient Data quality evaluation Recipe name Mandatory field empty English name Mandatory field empty Amount Mandatory field empty Figure 6 3 6 3 64 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Recipe calcula Recipe Calculation Calculated Components References Additional Information Required Information Recipe name rizot English name Hssoo 4 Target matrix unit W per 100g edible po
5. NA mean 7 mg 70 _ ROO x kh j riboflavin RIE mean 016 mg 70 J 1w gMhRO3 X N protein total PRO mean 318g 70 RO px Jpetassium K mean X 5220 Jmg 70 31 JW 9X MRO3 K Jl Figure 4 2 1 8 Ticked horizontal scroll results in displaying scroll bar Single components Avocado roh Sing 7 Food Na 7 Comp Code ValueType Value Unit QualityL num of Matrix Meth Metho Mutati 8700 Avocado ro jzinc ZN mean 0625 mg 70 W mroo X un302 8699 ocado ro war WATER mean 784g 7o WROD IX Jun 30 2 8698 Avocado ro vitamin E al MITE mean 185 ATE zo W MIRO X un302 8692 Avocado ro MtaminC as MTC mean 1 110 mg 7o 1 w QMRO3 X Jun 30 2 8696 Avocado ro itamin 8 12 MTB12 mean 00 ug 1 W QMRO3 X un302 37775 wocado ro MtaminArel VITA mean 82916666 ugRE 70 1 W MRO3 X Nov11 2 8693 vocado ro hiamn THA mean 007 mg 7o 1 W M03 X Jun 30 2 8701 vocadoro sugars otal SUGAR mean 08 lg 70 WROD X Jun 30 2 8673 Avocado ro starch total STARCH ace lg 70 1 W ROS X un302 8683 Avocado ro sodium NA men 70 m 70 1 W MRO3 X 3 Jun 30 2 8694 ocadoro ibolan RIBF
6. Select component fat total FAT Copy from Refresh Figure 6 1 4 1 Search for food is in original language 44 User Manual for FoodCASE 1 4 4 draft 1 January 2013 45 Single foods References Versions oA Io a IPisess quier feed u enter food and component for the new value Ay Select food Anona lisa l Select component carbohydrate total CHOT Copy from carbohydrate total 4 0 g gram 41634 janka porubska C janka porubska Ic 20 jjanka porubska cC 12 janka porubska 3 Jiron tota as reported D 9 20 janka porubska C 41650 magnesium MG jas reported 21 1 ma 7 0 Nov 26 20 janka porubska e 41652 phosphorus JP jas reported 36 2 mg 7 0 Nov29 20 janka porubska C 41655 potassium K jas reported 326 0 mg 7 0 Nov 29 20 jjanka porubska C 41563 protein total PROT jas reported 1 1 lg 7 0 Oct 10 201 ian C 41564 protein total PROT as reported 1 1 g 7 0 jOct 10 201 ian C 41654 sodium NA jas reported 14 8 mg 7 0 Nov29 20 janka porubska e 41641 sucrose SUCS trace g 7 0 Nov8 201 jjanka porubska C 41637 vitamin C ascorbic VITC as reported 3 0 mg 7 0 Nov 6 201 jjanka porubska C 41552 water WATER best estimate 824 g 7 0 Ju
7. 3 Record status Negation Single foods Anona lisa Scientific Name y Cherimoya 1372 Manga 1369 Coco leite Coconut milk j 1368 Coco miolo Coconut kernel janka poru 1323 EFDR B1470 PT 1998 Avocado Portugal 1998 ian 1370 Goiaba Guava janka poru 1371 Kiwi Kiwifruit j y Mango Clipboard Aggregation Cooking Batch Marker Operato Data Repository Add Remove Search Cle P Value Markers P LanguaL Codes 4 l Refresh 1373 Marakuj Passion fruit i 1374 Papaia Papaya jjanka poru 4 T al D Refresh 9 rows Open New mE Single components Multiple see tooltip for complete list Single V 7 Food Name Component Name 7 Code Value Type Value Unit 41712 Kiwi calcium CA as reported 18 7 mg 41772 EFDR B1470 PT 1 calcium CA as reported 38 mg S 41698 Goiaba calcium CA as reported 44 mg E 41664 Coco miolo calcium CA as reported 37 mg 41683 Coco leite calcium CA as reported 14 5 mg 41681 Anona lisa calcium CA as reported 5 5 Img 41726 Manga calcium CA as reported 9 0 mg 7 41713 Kiwi carbohydrate total CHOT best estimate 128 g 416
8. 6 2 7 Indexing Aggregated Food with LanguaL Code To be completed 6 2 8 Duplicating Aggregated Food Value The duplication of neither aggregated component value nor entire aggregated food with all component values is possible 52 User Manual for FoodCASE 1 4 4 draft 1 January 2013 6 2 9 Recomputation of Aggregated Food and Recipes Recomputation is applied for more aggregated foods and recipes at once It is an automatic recalculation when contributing values and ingredients have been updated and regular actualisation is expected in future e g selected value was changed and or quality index improved with more metadata documentation Before a certain group of aggregated foods is recomputed all related foods must be marked for recomputation tick in the check box Marked for recomputation Figure 6 2 9 1 However there are situations when food even not marked for recompuation is automatically recalculated This is a case when some information or data which are connected somehow to particular aggregated food or recipe were changed e g ingredient in recipe was updated in a single contributing value Recomputation procedure 1 Go to the Aggregated Values or Recipes register 2 Select the aggregated food in the upper Aggregated foods panel of the central working area which you want include for recomputation or the recipe in the Recipe panel Click the Open button to open the aggregated food or recipe Tick the check
9. 6 4 4 Deleting Reference Deletion of reference is possible However user must consider consequences that might affect data quality because of loss of crucial information when the reference is referred in the database For more details and procedure see chapter 4 2 7 Deleting Record 6 5 Versioning Food composition data are continuously updated e g new single values are documented and aggregated foods and recipes re computed The aggregated value or recipe value is then a representative value for a certain version For example apple in version 1 has a value of 0 25g for total fat while in version 2 the value is 0 30g The version of aggregated database is usually published regularly or from time to time For this reason in order to new data and already published data do not mix up they have to be marked with a version Example 2 The version of the database can be defined in the administration tool The Administration Tool is accessible only for users with special rights see User Manual for Administration Tool of FoodCASE Example 2 As soon as a version let say version 1 is published then another version is set let say version 2 that holds all data from previous version The published version remains archival version 1 fat 0 25 g in apple and the new one is open for updating version 2 fat 0 3 g in apple Old version remains inaccessible for modification of data New version is accessible for modification in full access
10. 6 709 of food Aprikosen getrocknet Coop 24 year of generation is not known For component FAT 12 337 of food Aprikose getrocknet 20 year of generation is not known For component FAT 6 703 of food Aprikosen getrocknet Coop 24 year of generation is not 5 known E For component FE 12 336 of food Aprikose getrocknet 20 year of generation is not known E 27 For component FIBT 12 346 of food Aprikose getrocknet 20 year of generation is not known 50 0 For component FIBT 6 707 of food Aprikosen getrocknet Coop 24 year of generation is not 50 0 known 26 5 For component FOL 12 338 of food Aprikose getrocknet 20 year of generation is not known 70 For component ID 12 340 of food Aprikose getrocknet 20 year of generation is not known 40 For component K 12 341 of food Aprikose getrocknet 20 year of generation is not known 0 5 For component MG 12 344 of food Aprikose getrocknet 20 year of generation is not known 0 0 For component NA 12 345 of food Aprikose getrocknet 20 year of generation is not known 0 0 For component NA 6 706 of food Aprikosen getrocknet Coop 24 year of generation is not known For component NIA 12 347 of food Aprikose getrocknet 20 year of generation is not known For component P 12 348 of food Aprikose getrocknet 20 year of generation is not known For component PANTAC 12 349 of food Aprikose getrocknet 20 year o
11. 89 User Manual for FoodCASE 1 4 4 draft 1 January 2013 The final quality of aggregated value cannot be improved unless quality of contributing values is improved As soon as contributing value increases its quality index confidence code can be recalculated Recalculation of confidence code is conducted via Menu Tools Recomputation Follow the procedure in the chapter 6 2 9 Recomputation of Aggregated Food and Recipes Name aggregovan bryndza English name aggregated bryndza Component fat total Aggr value ID 126415 Selected value 34 7 Unit gram Matrix Unit per 100g edible portion Properties Remarks Contributing values References Markers weighted Acquisition type Value created within host system Method type calculated as aggregate food item Method indicator Method Parameters Quality Confidence code C Data quality evaluation Open in Data Quality Analysis Toolkit Figure 7 4 2 Confidence code for aggregated food is generated by FoodCASE Note Access to the buttons and confidence code in this window must be blocked 7 5 Data Quality Analysis Toolkit Data Quality Analysis Toolkit is an extra FoodCASE module Figure 7 5 in which user can analyze results of the data quality assessment from various aspects e g data consistency check at different database levels mandatory information check on summation if all nutrients give 100 etc Assessment can be run only in Fo
12. Food Code Value Unit Matrix SingleF Name j ScientficName English Name 1366 Anona lisa Cherimoya 1369 Coco leite Coconut milk WY Component Search 1368 Coco miolo Coconut kernel Pi 1323 lEFDR B1470 PT 1998 lavocado Portugal 1998 Kiwi Kiwifruit Manga Mango Term Marakuj Passion fruit Function contains Papaia Papaya _ Case sensitive ignore time W Food Markers J root Single components Goiaba o 3 Test ry is terribly old o EJ SGE BAG gt E asdf Goiaba copper fortified food Goiaba fat total 5 Data Repository Goiaba iron total 7 Record status Goiaba magnesium Goiaba phosphorus Goiaba potassium Goiaba protein total PROT Goiaba sodium NA Goiaba sucrose SUCS Goiaba vitamin C ascorbic VITC Goiaba water WATER Goiaba zinc ZN Refresh Batch Process 14 rows Open Duplicate Clipboard Clear J Figure 7 4 1 5 7 4 2 Confidence Code Confidence code CC represents data quality of an aggregated value It is derived automatically for an aggregated and recipe value from quality indexes and confidence codes of contributed values respectively Figure 7 4 2 In FoodCASE following scale is used to derive a confidence code Table 1 To be completed
13. User Manual for FoodCASE 1 4 4 draft 1 January 2013 6 2 3 Ways of Aggregation Following ways of aggregation procedures are possible in FoodCASE e Aggregation of single values within a single food in case one value is available for single food and thus is identical with aggregated value e Aggregation of more single values within a single food in case more values for same component exist within single food e Aggregation of single values of more single foods 6 2 4 Concept of Aggregation for More Single Values The concept of aggregation is based on defining the weights and then calculating the representative value For more single values following formula is used for aggregation in FoodCASE aggregated value gt weight single values i 1 where weight can acquire values from 0 to 1 6 2 5 Aggregating New Food Aggregated food can be generated by manual aggregation in the Aggregated Value register however large datasets of aggregated foods can be imported into the database automatically but this feature is missing in FoodCASE in the present version In case of automatic import contributing foods are not available Aggregation procedure 1 Goto the Single Value register 2 Click on a food in the upper Single foods panel of the central working area which you want aggregate to select more foods for aggregation drag cursor over more foods or press and keep Ctrl key and click on individual rows 3 Click on a si
14. cHo 100 Mari22 p 79 Marizz Th carbonydrae E a E a A ee a ae cholasteral REAR mean CHORI Jun 30 Ima 70 Llun 30 2 Figure 4 2 1 5 13 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Single foods MEER EE Se I NU 20 Aprikose getrocknet Apricot dried ES Jun 29 20 E roo fror Aprikosen getrocknet C detal dried Coop 862004 258 Getreideriegel weich m ius MER p20 import ror Main identifiers 9 qT Name sl English Name Refresh Single Food ID 7 rows New Import Source Mutation Pu Single components Aprikose roh Compreea Spi UTTE aono 8632 mean wth or selected column in pixels 150 A A p A 37772 mean s kx 1 alktrans retinol 37771 mean s X P Ex 1 petaca 70 mean mE 0 00 coom ale 40411 mem Ho ooh 9 rohe Fo X carbohydrate L 8845 meam chor 121 Duno g 70 ju30 S code gt 8995 mem iD ip m3 mp ropo E k cholesterol 8838 mean CHORE O0 tuno mg robun FX ua 8640 men rar 0 1 bun30 p 70 bun 30 O O E Figure 4 2 1 6 Arranging columns position using buttons Move Up and Move Down e g Scientific Name moved to the leading position Single Food ID moved to the 3 position within the group dried Coop J 24 Be2004
15. 20 30 40 50 60 70 380 2390 100 110 120 130 140 150 Editor Options Rotate Follow Selection Draw Swim Lanes Use Tooltips Properties of selected node or edge Proper Value Help The tree editor lets you define your data quality tree Use drag amp drop from the panel on the left hand side the context menu or the keyboard shortcuts to edit it You can add new requirement and aggregation nodes New edges can be created by clicking on an aggregation node keep the left mouse button pressed and dragging The table above shows the properties of the selected node or edge Those properties printed in bold face can be edited For example it is possible to specify the aggregation type of an aggregation node Possible options include e Mean e Median e Minimum e Maximum Figure 7 5 6 4 Only 4 nodes exist for analysis of reference quality 99 Editor Options Rotate Follow Selection Draw Swim Lanes Use Tooltips Properties of selected node or edge Prope Value ode Name R Reference Data Quality noe Type C t Node Node 6 yum mT ser user Scale Min Max Aggregation Type Help The tree editor lets yo Use drag amp drop from the context menu or thiWeigh New edges can be created by clicking on an aggregation node keep the left mouse button pressed and dragging The table above shows the properties of the selected node or edge Those properties printed in bold face can be edited For
16. 4 4 3 Significant Figures Data are entered in the Single Value register as reported to represent the original source as accurate as possible If necessary FoodCASE rounds the reported values to the significant figures recommended by Greenfield and Southgate 2003 when aggregating data Thus published data are always displayed with the recommended significant figures The significant figures for the components implemented in FoodCASE can be viewed but not edited in the Administration Tool Module EuroFIR Thesauri Components register Significant figures can only be modified or added to a component in the source code 4 4 4 Link to Standard or Index Some information describing compositional value and food in the database must be standardized There are standardized thesauri and own coding systems used Standardised terminology is maintained as controlled language vocabularies listing the agreed or standardised terms e g thesauri Value Type Method Type and Unit The terminology is important for data interchange and common comprehension of data properties User selects standard term descriptor from a predefined drop down list and thus FoodCASE prevents using improper terminology for data documentation The same rule is applied for selection of a record from index e g existing list of foods or references to make documentation consistent Own coding system usually national standard can be created through Administration Tool and applied in
17. Aprikose getrocknet 20 year of generation is not known pboal For component WATER 12 361 of food Aprikose getrocknet 20 year of generation is not known For component WATER 6 710 of food Aprikosen getrocknet Coop 24 year of generation is not known Are you sure you want to continue Configure Warnings Figure 6 2 5 1 49 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FC Data aggregation Calculated components Required Information Aggregated food name English name Target matrix unit Note Using per 100g is highly recommended Specific gravity Contributing values Value 0 Unit Matrix Unit Quality In g W per 100 dex 7 Weight Remark 12329 bh bh 7 38266 RETOLATE TB all trans reti beta carote CAR 0 ug W per 100 0 ug RE W per 100 5500 ug W per 100 5500 BCE W per 100 A EJES N N c c e eo N e co 82 mg IOW per 100 beta carote CARTBEQ calcium CA carbohydrat CHO 47 9 W per 100 65 6 g W per 100 carbohydrat CHOT chloride CLD a S 5 DES 54 W per 100 W per 100 mg mg a cholesterol CHORL fat total FAT fatty acids t 0 0 5 W per 100 W per 100 a x E FAMS fatty acids t FAPU W per 100 W per 100 _ fatty
18. carbohydrate total CHOT as reported D Data Reposito 41661 Coco miolo carbohydrate total CHOT as reported 41745 Marakuj carbohydrate total CHOT as reported gt Ef Record status 41699 Goiaba carbohydrate total CHOT as reported 41713 Kiwi _ carbohydrate total CHOT as reported 41727 Manga carbohydrate total CHOT as reported 41774 EFDR B1470 PT 1 copper CU as reported 41714 Kiwi copper CU as reported 41672 Coco miolo copper CU as reported 41673 Anona lisa copper CU as reported 41700 Goiaba copper CU as reported 41684 Coco leite copper CU as reported d le l Refresh Batch Process 4 i E T Refresh 112 rows Open New Duplicate Clipboard Clear Figure 6 7 1 80 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Date Year of generation Cs enerationty Further generation date info Date of compilation Compilation by Date of evaluation Evaluation by Year of generation Further generation date info Date of compilation Compilation by Date of evaluation Evaluation by Figure 6 7 3 81 User Manual for FoodCASE 1 4 4 draft 1 January 2013 File View Tools Help Single Values Aggregated Values Recipes References Versions W Food Markers RO Search Cle J root o 7 Test Ey is terribly old o SGE BAG o GJ asdf fortified food y Data Repository o
19. mean 016 mg 70 1 W QMRO3 X un302 8688 Avocado ro protein total PROT mean 18 lg 70 1 R93 X Jun 30 2 8679 Avocado ro potassium K mean 5220 mg 70 W woos X un302 Figure 4 2 1 9 Not ticked horizontal scroll narrows width of columns in order to be all visible on the working panel readability of data in some columns is low a 1ces versions Single foods English Name Single Food iD Name ScietficN v Category importSource f7 Eggplant raw 13 3G Aegis 1 100810 h j Cold cuts mixed 28 Aufschnitt 00046 Avocado fresh 1 1 loca 1000843 496 bacalhau O 0000000 alisto soft choco app S m E ooo p S a 9 8 abmoo shoots raw Bami Goreng Knorr As anana dried banana Check the columns that you would like to make visible Details English Name rentatzen Migros d 3 EZ Category Import Source C Edible Portion C Nature of Waste ani anina Cie a asler Leckerli Basler Leckerli Migros ES i o gt E mno rm n 9 l Dl p 19205 Ananas ungezuckert Konserve calcium CA 40707 Ananas ungezuckert Konserve carbohydrate CHO 41390
20. 12347 t 12349 all trans r RETOLAT 0 W per 10 beta carot CARTB 5500 W per 10 carbohydr CHOT W per 10 CLD fattracids FAPU 0 12 fatty acids FASAT FE 52 iu MG 50 NIA 32 i PANTAC 0 7 W per 10 EN a 114 potassiu K 1370 mg W per10 beta carot CARTBEQ 5500 BCE W per 10 calcium 82 mg 47 9 g cholestero CHORL fibre total FIBT protein tot PROT 5 lo JW per10 CA W per 10 icarbohydr CHO W per 10 54 o mg O fat total FAT 05 g fatty acids FAMS 026 folate tota FOL 13 iodide D 27 riboflavin RIBF 016 mg W per10 FAA y AAA a i Figure 50 74 74 4L 4 44 Ml M t t t eb ad ad ad eb ad mh ad ad ad d ad d ad d e d ad ad b e ad ao 6 2 5 3 12348 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Specify the 0 X Data aggregation Calculated components Amino acid total essential AAE8 Beta carotene equivalents CARTBEQ Carbohydrate CHO NOTHING SELECTED gt Carbohydrate total CHOT Disaccharides total DISAC Dry matter DRYMAT Energy total metabolisable ENERC kc L L L Parameters for PROT CHOT FAT ALC Fatty acids total FACID Parameter Fatty acids total monounsaturated FAMSCIS Data quality evaluation E
21. 2003 Look amp Feel writing style etc There are six different designs ee eee f Metal Look amp Feel available Reset Tables Click the Menu View Reset Tables arranges columns in all tables according to default settings 5 2 3 Menu Tools File View Tools Help Change Password Change Password BugTracker Click the Menu Tools Change Password displays the Change Recomputation password window This window provides option to change an A ee ae al Data Quality Analysis Ctrl D existing user password A new password has to be retyped for eas nap confirmation Figure 5 2 3 1 and 5 2 3 2 30 User Manual for FoodCASE 1 4 4 draft 1 January 2013 3 FoodCASE V14 1 File View Tools Help pagum singier Name Scientiticname tngishMame category 7 import so cau E 2 ace balance bodami ace balance bio Fr hst cksfocken Function 71323 jAacateverde T o woco SOS Tem S LE 3 WWaska Seelachsfilets C L Case sensitive _ Ignore time Stuffed Paratha Component criteria Component And Or cm cn C Case sensitive _ Ignore time P Food Markers gt Value Markers LanguaL Codes Single Values W Food Search Food criteria Column acoumss o SA i 2 face balance bio famili 1 1 ace balance bio f Fr hst cksflocken 852007 Function o potatoesraw Abacate verd
22. Controls There are some few others specific for this module ET ll Validate Box Plot Bar Chart Histogram Validate checks structure of a data quality analysis tree in order to confirm the propriety of the evaluation framework Reload discards changes carried out in an existing data quality analysis tree and reloads the initial structure of the tree Go extracts data based on selected criteria from the database and makes data quality analysis in accordance with chosen data quality analysis tree 91 View buttons show various graphical presentations of data quality in a particular data quality analysis User Manual for FoodCASE 1 4 4 draft 1 January 2013 Spider Chart Tree Tree Table data quality table view shows the statistical properties of the selected tree node requirement and its children in tabular form Table Table shows a problem table in which all data for the selected node requirement have a quality less than the threshold specified User can change the threshold 7 5 2 General Functionalities of Data Quality Analysis Toolkit Most features from FoodCASE Compiler Client are applicable for this module e g column customisation context menu There exist also some functions designed solely for this module They are adequately explained in the View Description or Help window located on the right panel of the user interface e By moving the slider to the right or to th
23. FoodCASE as a local specific standard The Administration Tool is accessible only for users with special rights see User Manual for Administration Tool of FoodCASE 28 User Manual for FoodCASE 1 4 4 draft 1 January 2013 4 4 5 Uniqueness of Names Food recipe and reference name must be unique As soon as a food is deleted from the database the food name cannot be used again To be completed 5 Main Application 5 1 Main Screen The main screen consists of three sections Figure 5 1 1 e Menu e Main Registers e Clipboard The main screen is modifiable One can hide some sections and or move sections edges and change their size Figure 5 1 1 and 5 1 2 EoodCASE m isi j File View Tools Help Single Values Aggregated Values f Food Search single foods F gt Component Search i Scientific Name English Name i gt Food Markers 9 Ananas ungezuckert Ko Pineapple unsweetened canned import from Aggregated Food Name English P Value Markers 1366 Anona lisa Cherimoya janka poru gt LanguaL Codes 10 Apfel gesch lt getrockn Apple peeled dried import from 11 Apfel roh Apple fresh import from 12 Apfelmus gezuckert Co Applesauce sweetened Coop import from 13 lApfelmus gezuckert Kon Applesauce sweetened canned import from 14 Apfelmus ungezuckert K Applesauce unswee
24. Register A recipe or more recipes including complete pool of calculated component values can be stored in the Clipboard Cooking The main role of the Clipboard Cooking is short term storage of aggregated foods and recipes to be used for recipe calculation Sending recipe s to the Clipboard 1 Go to the Recipes register 2 Select the food in the upper Recipes panel of the central working area which you want store in the Clipboard only single selection is possible Right click on the food and choose the Send to Clipboard option Selected recipe is copied into the Clipboard Cooking Repeat the procedure to copy further recipes into the Clipboard Click the Clear button or quit the application to empty the Clipboard the Clear button clears all items from the Clipboard p OF ps S Note For recipe calculation procedure using the Clipboard see chap 6 3 6 Creating Recipe Using the Clipboard 39 User Manual for FoodCASE 1 4 4 draft 1 January 2013 6 Compiling food composition data 6 1 Management of Single Values Initial Database Initial database is created in the Single Values register Figure 6 1 File View Tools Help Single Values Aggregated Values Recipes References Versions Aggregation Cooking Batch P Food Search Single foods P Component Search y English Name gt Food Markers 65 Birne gezuckert Konserv Pear sweetened canned P Value Markers Birne roh Pea
25. aggregating new food Figure 6 2 5 3 or modifying existing aggregated food In FoodCASE weight acquires values from O to 1 7 Data Quality The data quality scope in FoodCASE is covering control aspects such as e Consistency checks e Automatic controls of data input that ensures proper data type e Control of data calculations to indicate or prevent calculation when contributing data is missing except recipe calculations e Data quality analysis that helps to assign a quality index and confidence code to data based on scoring relevant qualitative aspects 7 1 Data Quality Warnings Warnings indicate that some core information is missing and consistency is disturbed or data quality decreased Warnings are displayed during the work with database in the Data quality window at the bottom of the central working area They are shown in red and orange colour Figure 7 1 While orange warnings indicate lack of recommended but optional information and might influence final data quality red fields and warnings indicate missing of mandatory information This means that missing information must be completed otherwise information is not stored Data quality evaluation Open in Data Quality Analysis Toolkit Food Name Mandatory field empty Retention factor classification Without a classification all retention factors are assumed to be 1 IIf this food is used for recipe calculation then density can be required There are 1 contrib
26. amp EuroFIR Were samples from more than one season taken EuroFIR Were samples from more than one location taken amp EuroFIR Were samples from important outlets EuroFIR Was more than one brand cultivar subspecies sampled Figure 7 5 2 6 e For quick operation with nodes keyboard shortcuts are displayed in the right bottom corner of the window Figure 7 5 2 7 Keyboard shortcuts R Add Requirement Node A Add Aggregation Hode Del Delete Hode Edge C Collapse Node Levels 1 2 only Ctrl C Collapse all U Uncollapse Node Levels 1 2 only Ctrl U Uncollapse all Ctrl 5 Save CLrl V Validate Ctrl R Discard amp Reload Figure 7 5 2 7 e Inthe tree view proportion of data that meet given requirement of a node is expressed in per cent and in green colour in contrast to the red colour representing the data that do not meet defined requirements Figure 7 5 2 8 94 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Data Quality Views Tree Box Plot Histogram Bar Chart Line Chart Spider Chart Tree Table Problem Views Bar Chart Pie Chart Spider Chart Table 72 11 Collapsed 2 direct children Weight 1 0 mu 98 21 Collapsed 1 direct child D Weight 1 0 NETTEN O Weight 0 3 78 85 0 Collapsed 4 direct children Figure 7 5 2 8 7 5 2 Menu File Exit Alt F4 Tools Developer Click the Menu File Exit Alt F4 or use of
27. box Marked for recomputation Figure 6 2 9 1 Click the Save and Close button to save the information Hepeat the procedure for further aggregated foods or recipes Go to the Menu Tools Recomputation FoodCASE checks all aggregated foods and recipes marked for recomputation and lists those that have recently changed one or more values Figure 6 2 9 2 9 Click the Compute All button to recompute listed foods 10 Click the Close button to end up work in the Computation window 11 Click the Refresh button in the Aggregated Values and Recipes register to reload actual data from database QD OIN CON OE ES Note Data quality evaluation at the bottom of the Computation window indicates missing information that decreases data quality Missing information can be completed immediately and included for recomputation by using the Refresh button 53 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Apfel aggregated English name A Scientific name Aggregated food ID 4153 Version Manufactured prepackaged food Brand name fo Producer fo Commercial name PO Generic name PO Classification EuroFIR classification Retention factor classification Eurocode classification Retention factor classification Without a classification all retention factors are assumed to be 1 If this food is used for recipe calculation then density can be required Figure 6 2 9 1 values they depend on have recently changed Recalculation w
28. duplicating an existing single value and modify the necessary information Entering new single component value 1 Goto the Single Values register 2 Click the New button in the lower Single components panel of the central working area 3 Select the food for which you want enter a single value the pre selected food is the one that is selected in the upper Single foods panel Figure 6 1 4 1 4 Select the component for which you want to enter the information 43 User Manual for FoodCASE 1 4 4 draft 1 January 2013 5 Alternatively copy the component from the food which is selected in the upper Single foods panel In this case it is better to select the food from which you want copy the component value before activation of the New button Figure 6 1 4 2 6 Click the OK button 7 Complete at least mandatory information red fields in the opened Single value detail window 8 For component copied from another food check the copied information 9 Click the Save or Save and Close button to save the information m i Single foods 1 E O OO 13 kroepoekemping poco Racal verde O 1325 nectarinefesh _nectarinefresn id 1328 soficheese bryndz bryndzaplnotu n Pd E Single components bryndza plnotu n Smsev Eomponenma cose r vawetype vame fum Matrix unit Please enter food and for the new value Select food bryndza plnotu n
29. from 35 high quality to 7 low quality The following procedure can be used also for revalidation of quality index Procedure 1 2 3 9 Go to the Single Values register Select the single value to which you want attribute or revalidate a quality index Double click on the value or click the Open button in the lower Single components panel of the central working area Figure 7 4 1 1 Click the Quality Index bookmark Figure 7 4 1 2 Click the Edit questions button Answer the questions in all 7 categories based on available meta information information that is not relevant N A radio button is not included to quality index calculation Figure 7 4 1 3 Click the Save and Close button to save the information Answer additional quality questions and score them 5 high quality to 1 low quality Figure 7 4 1 4 Click the Save or Save and Close button to save the information 10 Quality Index for each single value is displayed in a separated column Figure 7 4 1 5 Note If no data assessment is done on a datum FoodCASE assign the lowest quality index 7 0 to a particular value 85 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FoodCASE V File View Tools Help Single Values Aggregated Values Recipes References Versions ae W Food Markers gt EJ Test Ly is terribly old 7 SGE BAG o ci asdf fortified food y Data Repository 3 Record status 2 1
30. gt example itis possible to specify the aggregation type of an aggregation node Possible options include Figure 7 5 6 5 Properties of a node can be modified User Manual for FoodCASE 1 4 4 draft 1 January 2013 Weight 1 0 Weight 1 0 Drag the edge link from the gt aggregation green node towards nod a requirement node Figure 7 5 6 6 Weight 1 0 7 a q tence pata cuy j ight 1 0 X Node Reference URL is valid must have at least one out edge Figure 7 5 6 7 7 5 7 Analysing Data Quality Data quality assessment is conducted on a particular database version and is trigger out in FoodCASE Administration Tool Each assessment is stored as an individual record and can be analysed further by applying different data quality analysis trees Procedure for data quality analysis 1 Click the Menu Tools Data Quality Analysis Ctrl D in FoodCASE Compiler Client application to start up the extra module on data quality Figure 7 5 6 1 2 Select a tree from the existing data quality analysis trees 1 according to which you want evaluate data tree is usually applicable for a certain entity e g single values references etc Figure 7 5 7 1 100 User Manual for FoodCASE 1 4 4 draft 1 January 2013 3 Define other parameters e 2 seta filter or a group on data which you want analyse e g select only data with acquisition type Scientific communication number of records for filtered data
31. jun it from pss gts 2 eee aaa poo 2 O O 9 20 limportfrom TEED ungezuckert K Apricounsweeten 23 1001170 Jun29 20 importfom alisto Soft Choco Apric Balisto soft choco as foore uu T Sa Getreideriegel weich mi import S Cereal bar soft wit 1001646 un 29 20 import am erem UNS mean A m 30 la T U ns 30 a ii 4 2 1 7 Modified columns arae 14 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Single components Avocado roh 2 3 Si Tr component 3 r code rh z onan orn Num of c Matrix Method indicat Method Al zine NT 0 1w MROGO Ki Jwater WATER Generaton wo J e itamin E alpha toc VITE _ Generation by 7 0 MIROO3 MtaminE alphatoc VTE Oo Iw MROS KS j MtamnD MTD QG Evaluation 0 1w CD MROB X yx N aC socoti TC C Evaluation by 70 1 w g JMIR003 1i j Mtamin B 6 total VITB6 0 1 w MR0O3 x e d J MtaminB i2 vrB12 Quality Index zo iw meos Xx ON vitamin A retinol eq VITA Num of contributions 0 1w MROG kx 9p thiamin THA More 70 31w dMRO03 X x sugars total SUGAR 70 1w gMROS Xx jstarch total STARCH CNN E 7 0 21 w _ MIRO03 xo N j sodium
32. liadida s li Create Recipe Refresh Open New Duplicate Clipboard Clear Figure 6 1 6 1 1 Adding New Food In general new foods are added in the Single Values register with the exception of recipes that are calculated within FoodCASE This is valid for adding food manually Entering new food 1 2 3 Go to the Single Values register Figure 6 1 Click the New button in the upper Single foods panel of the central working area Complete at least mandatory information red fields in the open Single food detail window Figure 6 1 1 Click the Save or Save and Close button to save the information Note If the new food name is not unique information will not save 40 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FoodCASE V1 4 4 File View Tools Help e Single Values Aggregated W Food Search Food criteria function comtans Term _ Case sensitive lgno Component criteria Component k z amp And Or W Component Search C Case sensitive ignore P Food Markers P Value Markers LanguaL Codes FC Single foc File Save 4 Save amp close x Close Food Name a 2 English name NENNEN Scientific name Single food ID FoodEx2 Markers Other Properties Remarks Values Food Info Food Label i Food Names Manufactured prepackaged food ion Cooking Batc
33. logical and compatible I FoodCASE V1 3 For component ALC 12 329 of food Aprikose getrocknet 20 year of generation is not known For component ALC 6 702 of food Aprikosen getrocknet Coop 24 year of generation is not known For component CA 12 331 of food Aprikose getrocknet 20 year of generation is not known For component CARTB 38 269 of food Aprikose getrocknet 20 year of generation is not known For component CARTBEQ 38 268 of food Aprikose getrocknet 20 year of generation is not known For component CHO 40 330 of food Aprikosen getrocknet Coop 24 year of generation is not known For component CHO 40 514 of food Aprikose getrocknet 20 year of generation is not known For component CHORL 12 333 of food Aprikose getrocknet 20 year of generation is not known For component CHOT 12 342 of food Aprikose getrocknet 20 year of generation is not known e For component CHOT 6 704 of food Aprikosen getrocknet Coop 24 year of generation is not known For component CLD 12 332 of food Aprikose getrocknet 20 year of generation is not known For component FAMS 12 334 of food Aprikose getrocknet 20 year of generation is not known For component FAPU 12 339 of food Aprikose getrocknet 20 year of generation is not known For component FASAT 12 351 of food Aprikose getrocknet 20 year of generation is not known New For component FASAT
34. of foods in Single foods panel and Aggregated foods panel lead to display of all component values of selected foods at the bottom part of the central working area 16 User Manual for FoodCASE 1 4 4 draft 1 January 2013 BE Hc Y ARES AAA TOA VETA NE L H amp orange ee Orangerst oo 7 tan acia orangea 001 1 pi 776 Qemefen Qnmen 1 1 pk L mpo 88202 L 72 ove Oring Wander Ovo Drink anger ig22nni 4 2 escamas nai lomo Pub onde AAA 1367 rows Open new Single components Multiple see tooltip for complete list Simte v z roms ame H EEUTTT TU ete Teme vale jua 40856 Orangensaft angereichert mit Vitamin C carbohydrate CHO mem rob an gensaft Anna s Best Migros carsony rate CHO mem MD g p nd carbohydrate CHO mean 90 jg 4083 rengensst fearoohydrate CHo mem i 1 066666666 jo Oran E Max Havelaar Coop carbotydrate t total mean 895 g 77390 Jorangensatt angereichert mit Vitamin C carbohydrate total _ CHOT mean 121 3244 Orangensaft Anna s Best Migros arbohydrate total CHOT mean 110 lg carbohydrate total CHOT mean 11 166666686 g 17273 Orangensaft 1 ehloride CLD jmean 40 img 17380 jOrangensaft angereichert mit Vitamin C chloride CLD mean 40 mg 17381 Orangensaft angereichert m
35. on a classical recipe i e meal dish with ingredients The algorithm implemented follows the EuroFIR recommendation for recipe calculation Reinivuo H et al 2009 However FoodCASE applies yield factors in a different way see chap 6 3 2 Applying Yield Factors Recipes are always calculated using data from the Aggregated Values register or possibly Recipe register i e a recipe can be used for calculation of another recipe not from the Single Values register There are two ways of recipe calculation using the Recipes register or using the Clipboard The values resulting from recipe calculation are marked with the same version as the underlying aggregated values Calculated recipes are listed in both Aggregated Values and Recipe registers Note The application does not warn user when one or more value in ingredient is missing lt may easily happen that the calculated recipe value will be not precise probably lower due to a missing contributing component 6 3 2 Applying Yield Factors Yield factor expresses loss or gain of dish weight during cooking In FoodCASE it can acquire values between 0 and 1 expressing loss of weight or higher expressing weight gain for example water uptake for cooking rice is 2 5 times Application of yield factors is optional and it is up to compiler to choose appropriate factors V squez Caicedo A L et al 2007 While EuroFIR standard recommends applying total yield factor of dish to the raw
36. package is included e 3 select a quality assessment which represents database of particular version and date e 4 decide how you will treat information that are marked in the database as not applicable in your analysis e 5 presentation style Figure 7 5 7 2 4 Click the Go button and wait until the data extraction and analysis is finished based on selected criteria 5 There are many options how to present using different View buttons and analyse data one can e choose a graphical presentation of the results Figure 7 5 7 3 e identify problematic records and correct them or complete missing information Figure 7 5 7 4 e Show the statistical properties of the selected tree node and specify threshold for evaluated records Aggregated Component Data Quality rmock 2011 05 21 22 23 51 921 Aggregated Component Data Quality rmock 2011 05 21 22 23 51 921 Aggregated Food Data Quality rmock 2011 05 21 21 51 03 539 Recipe Data Quality rmock 2011 05 21 22 44 40 862 Reference janka porubska 2013 01 21 15 18 28 45 Reference Data Quality rmock 2011 05 18 22 27 50 783 Single Component Data Quality janka porubska 2013 01 21 13 30 13 551 Single Food Data Quality rmock 2011 05 23 21 21 59 101 Slovakia janka porubska 2013 01 21 13 38 31 74 Ignore 5 Select a presentation style 6 Gather data and do calculation Figure 7 5 7 1 101 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FoodCASE Da
37. register Opening Marker query dialogs Click on the appropriate Marker arrow Figure 4 3 1 1 FoodCASE V1 4 E File View Tools Help if Single Values Aggregated Values Recipes References Versions Clipboard Aggregation Cooking Batch P Food Search Single foods gt Component Search Aggregated Name English Single F Name v Scientific Name gt Food Markers 86 Bohne gr n Gartenboh 87 Bohne weiss getrocknet LanguaL Codes 88 Bohnensalat Anna s Bes 89 Bolognaisesauce Hackfl 90 Bouillon Fleisch zuberei 91 Bouillon Gefl gel zuber 92 Bouillon Gem se zuber 93 Branntwein aus Getreide E T gt Refresh 1367 rows Open New Single components Single V 7 Food Name Component Name Code gt Create Recipe New Duplicate Clipboard Clear Figure 4 3 1 1 24 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Selecting Marker for query Click to select a Marker which may be directly listed or within a Group such as Value status that needs to be expanded Figure 4 3 1 2 FoodCASE V1 4 mM File View Tools Help Single Values Aggregated Values Recipes References Versions WF value Markers Single foods C5 root Single Name y Scientif o 7 Test 86 Boh
38. register oelect the recipe you want modify in the upper Recipes panel of the central working area Click the Open button to open the recipe Click the Modify recipe button Modify the recipe by using the Add new ingredient button or the Remove selected ingredient and or modify other relevant information e g amounts preparation methods yield factors calculated components Figure 6 3 10 1 6 3 10 4 Click the Calculate button to recalculate the recipe Close the Recipe detail window Figure 6 3 10 5 Click the Refresh button in the upper Aggregated foods Recipes panel of the central working area to upload modified recipe to the food list Figure 6 3 10 6 66 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FC Recipe cz cu Recipe Calculation Required Information Yield factors Recipe name lito Water 25 English name lissto Target matrix unit W per 100g edible portion _ Note Using per 100g is highly recommended ID 923 Ingredients Raps l Rape oil Amount 15 Preparation Cooked by moist heat 12 method Braised 23 Unit g gram Reis poliert Reis weiss trocken Rice polished raw Amount 200 Preparation Cooked by moist heat 12 method Unit g gram uu Rhabarber roh Rhubarb raw Amount 150 Preparation Cooked by moist heat 12 m id oe method Braised 23 Add new ingredient Remove selected ingredient gt Open Data Quay Anais oK eran Ingred
39. tl SS eo File View Tools Help Single Values l Aggregated Values Recipes References Versions Clipboard Aggregation Cooking Batch E Single foods lt Lo Single Valu Food Name Code Value Unit Matrix Unit ae CHEN UCET T A 41678 Anonalisa CHOT 168 g w Searc i 41773 EFDRB14 CHOT 4 0 W Coco leite gem milk 41685 Coco leite CHOT 6 7 g Ww W Component Search j Coco miolo Coconut kernel 41661 Coco miol CHOT 10 7 Jo W Column all columns EFDR B1470 PT 1998 Avocado Portugal 1998 41745 Marakuj CHOT 11 8 g Ww Goiaba Guava 41699 Goiaba CHOT 6 9 g w Function contains Kiwi Kiwifruit 41713 Kiwi CHOT 12 8 g W Doo Mango 41727 Manga CHOT 13 9 g W Term Maramyd____ __JPasston fg Papaia _ Case sensitive lanore time Refresh 9rows Open New W Food Markers Single components Multiple see tooltip for complete list root e c5 Test e z Name z Component Name 7 Code z Malua Tipe Value is terribly old 41726 Manga CUR as reported o EI SGE BAG 41678 Anona lisa carbohydrate total CHOT as reported E o 7 asdf 41773 EFDR B1470 PT 1 carbohydrate total CHOT F D fortified food 41685 Coco leite
40. up water and 18 makes up fat The calculator performs calculations to get individual yield factors for water and fat Figure 6 3 2 3 Calculations Yield factor for water 1 81 0 1 100 0 92 Yield factor for fat 1 18 0 1 100 0 98 57 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Recipe calculation Recipe Calculation Calculated Components References Additional Information Required Information Yield factors Recipe name kol d ovocny Water A English name cake mu Fat A Target matrix unit W per 100g edible portion Alcohol 1 i A A Note Using per 100g is highly recommended Wefuator ID 921 Ingredients Bognar FAO information Weizenmehl Backmehl Typ 550 W Amount 300 Unit g gram _ H hnerei ganz roh Egg raw Amount 5 Unit meme KR ex Data quality evaluation Yield factors Total yield factor 0 90 e g 0 8 ppc E K Water 0 92 Percentage water 81 e g 60 Calculate gt a a 0 98 Percentage fat 19 e g 20 Percentage alcohol 0 e g 20 Alcohol 10 Johannisbeere rot roh Currant red Amount 50 Unit a gram Leod Figure 6 3 2 3 For calculation of the recipe in this example FoodCASE applies yield factor 0 92 and 0 98 for water and fat respectively 6 3 3 Applying Retention Factors FoodCASE applies retention fac
41. weight of ingredients FoodCASE applies individual yield factors to water fat and alcohol of the total raw weight Figure 6 3 2 1 When only total yield factor is known individual yield factors for water fat and alcohol can be calculated with a special calculator Figure 6 3 2 2 However for this calculation user needs to know how much from the total loss or gain goes for water fat and alcohol see Example 1 Yield factors Water 0 93 Fat 0 98 Alcohol Calculator Figure 6 3 2 1 Yield factors for a dish can be entered directly by compiler or calculated by the Calculator 56 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Bognar FAO information Total yield factor MM 5 0 Percentage fat MIMO cc 20 Percentage alcohol MN e 20 Data quality evaluation Total yield factor Mandatory field empty Percentage water Mandatory field empty Percentage fat Mandatory field empty Percentage alcohol Mandatory field empty Sum of the field s does not sum up to 100 0 fields Percentage water Percentage fat Percentage alcohol Yield factors Water Fat Alcohol Apply Cancel Figure 6 3 2 2 Use of the calculator is dependent on availability of total yield factor and how much of the loss goes for water fat and alcohol Example 1 Use of calculator for obtaining individual yield factors in a fruit cake Available Information Total yield factor 0 90 Loss 0 10 of which 81 makes
42. 702 of food Aprikosen getrocknet Coop 24 year of generation is not known For component CA 12 331 of food Aprikose getrocknet 20 year of generation is not known For component CARTB 38 269 of food Aprikose getrocknet 20 year of generation is not known For component CARTBEQ 38 268 of food Aprikose getrocknet 20 year of generation is not known For component CHO 40 330 of food Aprikosen getrocknet Coop 24 year of generation is not known For component CHO 40 514 of food Aprikose getrocknet 20 year of generation is not known For component CHORL 12 333 of food Aprikose getrocknet 20 year of generation is not known For component CHOT 12 342 of food Aprikose getrocknet 20 year of generation is not known For component CHOT 6 704 of food Aprikosen getrocknet Coop 24 year of generation is not known For component CLD 12 332 of food Aprikose getrocknet 20 year of generation is not known For component FAMS 12 334 of food Aprikose getrocknet 20 year of generation is not known For component FAPU 12 339 of food Aprikose getrocknet 20 year of generation is not known For component FASAT 12 351 of food Aprikose getrocknet 20 year of generation is not known For component FASAT 6 709 of food Aprikosen getrocknet Coop 24 year of generation is not known For component FAT 12 337 of food Aprikose getrocknet 20 year of generation is not kno
43. 78 Anona lisa carbohydrate total CHOT best estimate 16 8 g 41699 Goiaba carbohydrate total CHOT best estimate 6 9 g 41661 Coco miolo carbohydrate total CHOT best estimate 10 7 g 41727 Manga carbohydrate total CHOT best estimate g 41685 Coco leite carbohydrate total CHOT best estimate 6 7 g 41773 EFDR B1470 PT 1 best estimate 40 g Manga as reported 129 0 lug zl a Single El Food Code Value Unit Matrix gt Refresh 98 rows New Duplicate Clipboard Batch Process Clear Figure 6 7 4 Value type for carbohydrates total in eight tropical fruits was changed from as reported to best estimate descriptor 6 8 Some General Rules for Data Compilation 6 8 1 Logical Zero If it is assumed that the component does not occur in the food e g alcohol in meat or fat in mineral water then the 1 Selected Value must be 0 2 Value Type must be Logical zero 3 Method Type must be Estimated according to logical deduction U 4 Acquisition Type must be Value created within host system S 5 Reference must be the compiler organisation itself In the case of the selected value being assigned as 0 due to regulatory requirements use the Method Type estimated according to regulatory requirements L 6 8 2 Calculated components Aggregation procedure and recipe calcula
44. 84 AA AAA PP E o A 89 7 5 Data ACI A Ele r ar eR rn uS Reihe do Imt t AS In ERR E TRE Tae EE eeac e de Int qna R Pu qu rdRs 90 7 5 1 Graphic Controls of Data Quality Analysis Toolkit eese 91 7 5 2 General Functionalities of Data Quality Analysis ToOOIKit cccoooccococoncnncccnnnnccconnnnononencnnonons 92 e UT 95 EA enn A 95 O A e OO E OE O A ann obartdiee Susie 96 75 9 Menu DEV IO DO I IT 96 7 5 6 Creating Data Quality Analysis Tr88 oonccccncccccoccnnnccnnnccncononnncnnnnnononnonnncnnnnnnnnonnnnnnnnnnnononenannnnnns 96 3 7 A ays ia Dala QUA t 100 References and Standards usina 103 User Manual for FoodCASE 1 4 4 draft 1 January 2013 1 Introduction 1 1 What is FoodCASE FoodCASE Food Composition And System Environment is a computerized food information management system that merges standardized rules and provide an environment for harmonized food composition data FCD compilation 1 2 Background Food composition data are essential for a variety of purposes in many different fields of work e g assessment of nutrient intake development of dietary guidelines planning diet for schools hospitals etc Williamson C S and Buttriss J L 2007 In order to data compilation process and quality assessment were conducted in a uniform way a standard framework has been developed in EuroFIR http www eurofir eu Computerized compilation process mi
45. Ananas ungezuckert Konserve carbohydrate total CHOT mean 17 19216 Ananas ungezuckert Konserve carbohydrate total CHOT mean 127 19206 Ananas ungezuckert Konserve chloide CLD mean 390 mg 19207 Ananas ungezuckert Konserve cholesterol CHORL mean 00 img sarows __ en mew necne cipooaa Figure 4 2 1 10 When setting width to a column select a column first 1 15 User Manual for FoodCASE 1 4 4 draft 1 January 2013 and then change number of pixels 2 4 2 2 Context Menus Right click on displayed information row opens context menus for quick selection of main actions Figure 4 2 2 Single components Alaska Seelachsfilets Coop tiefgeki hlt Simsie v Componentma ose vauewe _ Value 40328 carbohydrate 6680 carbohydrate total 6688 Rey kl total 6678 6677 fally acids total 6679 fally acids total 6685 fatty acids tot Duplicate 8884 protein total Send to Clipboard Figure 4 2 2 4 2 3 Multiple Selection of Rows Rows can be selected concomitantly in a panel of the central working area e Rows lying next to each other click on a row and drag the mouse over next rows Figure 4 2 3 e Rows not lying next to each other press and keep Ctrl key and left click on individual rows e All rows press Ctrl A keys Multiple selection
46. Please enter your username and password Username user Password 60406000060 Figure 3 1 1 If user name and or password is not correct error message displays Figure 3 1 2 Number of login attempts is not limited User Manual for FoodCASE 1 4 4 draft 1 January 2013 Please enter your username and password Username or password incorrect Username Password 3 2 Exit Figure 3 1 2 To exit the application use one of following e Click the Menu File Quit Ctrl QJ e Use the Ctrl Q keys e Click the x sign in the upper right corner of the main screen 4 Getting Started 4 1 Graphic Controls bv all columns Case sensitive E Yes No WIA Arrow buttons horizontal hide and open Search area and Clipboard Arrow buttons vertical enables showing and hiding query dialogs in the Search area and quality categories in quality assessment section of the Single value detail window Drop down list displays a list of available descriptors columns categories properties or records and enables choosing one item from the list Check tick box represents one of two values True or False Tick in the check box field indicates True Select from thesaurus index search in folder opens standardized thesaurus data table or folder and enables searching in it and select descriptor record or file Radio button only one option is allowed usually
47. Science Lab University of Zuric 195 Independent laboratory Mr PerfectLab UNiversity of Zurich Switzerland 124 Published and peer reviewed Munzuroglu et al The vitamin and selenium contents 125 Published and peer reviewed Murkovic et al Development of an Austrian Carotenoid 126 Published and peer reviewed Murkovic Piironen Lampi Kraushofer Sontag Chang 34 Food composition table datab Maller Saxholt Christensen Hartkopp Hess Yagil Da 121 Published and peer reviewed M ller et al Determination of the carotenoid content i 122 Published and peer reviewed M ller et al Einfluss der Verarbeitung auf die Carotin 123 Published and peer reviewed M ller Die t gliche Aufnahme von Carotinoiden aus G 128 Food composition table datab National Public Health Institute Nutrition Unit Fineli F 786 Food composition table datab Nederlandse Voedingsmiddelentabel 1983 129 Published and peer reviewed Nergiz D nmez Chemical composition and nutritive v 37 Food label product informatio Nestl Suisse SA Hirzel Schweiz 4 Refresh 212 rows Open New Aggregated Food ID Name English Create Recipe Clear 6 4 2 Uploading and Removing Reference File 1 Go to the R
48. Single foods 1366 ss coco mio Cocontkemen aaa FFDRBiA7OPT1988 avocado Portugal 1998 e tava Ln Kw ewm L3 Maga 1 Mango a trat 1 Paso Loma aaa Papaya LU M UEM T NI M i a698 Goiba calcium IE JE roo oiaba leopper_ cvu o las repond i arroz Goiaba fronta fe 110 jasrepore 41703 Goiba magnesium MG 110 Jasreportg 41704 Goiaba phosphorus P 110 jasrepor 41705 Goiana poassum kK 110 Jasreportg 41707 Goiana soum a 1 119 jssrepor 41708 Goiana sumese sucs 110 jasrepor 41709 Goiaba MtaminC sscobic MIC 7o jasreport amo Goiana war WATER no jasrepor C am Goiana kic EN 1 no jssrepor Figure 7 4 1 1 File Save T p Save amp close x Close Food name Goiaba Single value ID 41698 Component name calcium secenowe ia vewe ewe v unit wem pper 1009 eame porton r Value Samples Methods Quality index Markers Remarks References Quality index EuroFIR 1 Food description 2 Component identification 3 Sampling plan 4 Number of analytical samples 5 Sample handling 6 Analytical method T Analytical quality control Quality index EuroFIR Additional quality questions How well does the food match the food in the database How representative is the food to national consumption Data qua eta Samples At lea
49. The new version contains aggregated foods with unique food codes that are different from previous versions even for the same aggregated food Figure 6 5 1 and 6 5 2 Actually with a high probability the new version will be extended with new aggregated foods 76 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Versions References 4 K Versioned aggregated foods Alpler Macaroni Knorr H t Aelpler Macaroni Knorr Huetten Lunch Un Alplermaccheroni Migros Aelpler Macaroni Migros deep frozen Alplermaccheroni Migros Aelpler Macaroni Migros deep frozen Amaretti amp ananas Amaretti and pineapple Amaretti amp ananas Amaretti and pineapple Amaretti amp frutta amaretti Anwet PP MM pT 777019 Amaretti Mandelgeback Amaretti almondiquorflavoured coORes Guetdi its areis Mandeigen ck Amae a mondo toue deoo _ gg Ananas Agar Figure 6 5 1 Amaretti cookies differ in food codes because each belongs to a different version of aggregated database regardless the aggregated values are identical or not FC Recipe detail recipe id 122 imported id 137 Amareiti Mandelgeback Fi ga Amaretti Mandelgeback English name Amaretti almond liquor flavoured cookies e English name Amaretti almond liquor flavoured cookies Scientific name Fr Scientific name Aggregated foo
50. User Manual for FoodCASE 1 4 4 draft 1 January 2013 FoodCASE v 1 4 4 User Manual for Data Compilation Compiler Client Module Prepared by Janka Porubska A few words to the work on the manual Manual has been elaborated based on the contract between Janka Porubska and EuroFIR AISBL The main goal was to describe the main functionality of FoodCASE software compiler module in order national compiler organisations can use it for national food composition databases Since the application is regularly updated and not all buttons and menu options are working vet there are empty spaces left with indications that the procedure and description of work need to be completed or clarified Operations that were not completely clear because I could not check their functionality from the user point of work I left highlighted in red colour The style and structure of the manual was inspired by already existing instructions on the FoodCASE webpage on Wikipedia prepared by Paolo Colombani and Ian Unwin Some descriptions were taken from the website and from the software specification document and completed with pictures of user interface The pictures of user interface presenting individual steps of procedures were taken from the web application during several months so not all of them have the actual version 1 1 4 in the header Due to the integrity and logical relations of the manual there are introductory and general chapters included in this draf
51. a certain food group with only selected components with only some part of the meta information 4 2 5 Ascending Descending Order Left click on the head of the column orders rows in ascending or descending way Ordering is following first are words beginning with numbers second are words starting in English alphabet and special letters e g close the order 4 2 6 Searching Functions Extensive searching combinations are possible using both e Different search options in the search area e And the filtering options in the central working area Query Dialogs in the Search Area There are different searching criteria available for each register Figure 4 2 6 1 Search query dialogs and Markers query dialogs can be used separately Figure 4 2 6 2 and 4 2 6 3 or in combination Figure 4 2 6 4 For searching any term following rules are set e Any part of the searched text string is possible to search e Just one letter or number is sufficient for filtering data e If case sensitive letter is ticked result includes case sensitive letters in any part of the text string e Searching feature is applied on the whole data table including hidden columns Using markers for searching follows special rules see chap 4 3 1 Searching for Records Using Markers Single Values l Aggregated Values Single Values Aggregated Values Recipe Food Search Aaa Single Values Aggregated Values Recipes Refe P Food Mark
52. acids t FASAT fibre total di FIBT W per 100 W per 100 3 eb ad ij E o folate total iron total 1 2 W per 100 W per 100 eb e ij E o iodide D FE MG magnesiu niacin pref NIA pantothenic PANTAC W per 100 mg W per 100 W per 100 d ed phosphoru P potassium W per 100 W per 100 bh BIS SISSE protein tota W per 100 ri bh NIN n eoe e A i W per 100 Data quality evaluation English name Mandatory field empty Aggregated food name Mandatory field empty Target matrix unit Mandatory field empty Figure 6 2 5 2 Aggregated food name English name Ap Ap W per 100g edible portion rikose getrocknet aggr ricot dried aggr Target matrix unit Note Using per 100g is highly recommended Specific gravity Contributing values Single Val Componn Compone alcohol ALC Matrix Unit Quality Inde Remark W per 10 7 12329 alHransr RETOLAT 0 jug W pert0 38267 38266 38269 38268 12331 per 10 per 10 per 10 per 10 per 10 per 10 per 10 per 10 cen TO 40514 12332 1233 12333 12337 12337 PT 42334 12346 12338 12340 12336 12344
53. and their analysis Figure 7 5 2 5 Data Problems O problems 0 Analytical Quality Food Description Control 472 472 problems problems 14 14 rey Component ZEE Handling Identification 472 problems 471 problems 14 14 Additional EuroFIR Quality questions 472 Index 472 problems 50 problems 50 Sampling Plan 472 problems 14 Analytical Method 472 problems 14 Figure 7 5 2 5 93 User Manual for FoodCASE 1 4 4 draft 1 January 2013 e Click on a parent node in the displayed branch of the tree reloads graphical presentation of a higher level of the tree Single Component Data Quality Filter by Value Type trace 472 rows gt gt EuroFIR Quality Index gt gt Sa mpling Plan Data Quality Views Histogram Bar Chart Line Chart Spider Chart Tree T Problem Views Bar Chart Spider Chart Data Problem Pie Chart EuroFIR Was more than one brand cultivar subs pecies sampled 472 problems 17 EuraFIR Were samples from important outlets 472 problems 17 EuraFIR Were samples from more than one location taken 472 problems EuroFIR Was sampling plan developed 472 problems 179 5 EuroFIR Was number of primary samples gt 9 472 problems 1794 EuroaFIR Were samples from more than one season taken 472 17 Al EN amp EuroFIR Was sampling plan developed EuroFIR Was number of primary samples 9
54. applicable requirements 5 Select a presentation style Data Quality Tree 6 Gather data and do calculation Figure 7 5 6 2 Menu in FoodCASE Data Quality Analysis Toolkit File View Tools Developer Tree Definitions AAA E O Y CONNU HOT C RN Ga a ant Data E Aggregate TT A RENE OO TICA UR TR 6 Recipe DataQuality Redpe May21 201110 44 40PM mock 3 RefeenceDataQuaiy Reference May18 2011 10 27 50PM_ rmock_ Single Component Data Quality Single Component Jan21 2013130 13PM ankaporubska 2 Single Food Data Quality Single Food May23 201192159PM mock 1000 Slovakia SingeComponent Jan21 201313831PM inkaporubska _ bd save Y save a ciose x Close Name Reference Tesil Description Entity Reference Figure 7 5 6 3 98 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FC To IC v C CASE l File View Tools Developer Tree Editor Reference Test janka porubska 2013 01 22 12 56 35 927 Use Drag 8 Drop to add new nodes to the tree New Node LY Aggregation Node GJ Requirement Node 9 J Indicator IN No more indicators 9 J Soft constraint D Mustfield reference language D Reference type known Y Reference URL is valid 9 Gd Hard constraint 7nnm Y No more hard constraints Drag and drop Right click for adding new aggregation node AZ
55. arch Single foods t Single Valu Food Name Code Value Unit Matrix Unit SimgeF English Name Catepry Name Import Source 6676 Alaska See ALC 0 9 w 1310 APA 41373 Alaska See BRD 30 ug D 2 la c e balance bi Fr hst cksfloc a c e balance bio familia AG 852007 EIE 40328 Alaska See CHO 0 g ws 1315 potatoesraw jaardappeenrauw 6680 Alaska See CHOT 0 g we 1323 Avocado Abacateverde 6688 Alaska See ENERCJ 270 kJ we g we 1299 jabcdisch ade 6678 Alaska See FAT 0 5 7 1293 Stuffed Paratha dne Paratha 2 j 1298 alphapc alphapc J 4 Aelpler Macaroni Alpler Macaroni Knorr H tten Lunch Unil 832026 ifa And Or 9 6685 fatty acids total sat FASAT mean Ooo Ml bre total dietary FBT _ mean 0o Wi 6684 protein total PROT mean 2 150g A4 JmMWj 6682 sodium NA men 1600 mg J M 6687 sugars total SUGAR mean oob 0686 waer WATER mean 843 Wy gt Food Markers ANTI 1 _ Create Aggregated Food _ o 14rows Open New Dupiicate Clipboard p Figure 5 4 1 1 Storage of several single component values for fish in the Clipboard Foo File View Tools Help Single Values Aggregated Values Recipes W Food Search E g Single foods pone Function
56. ark The main role of the Clipboard Aggregation window is a short term storage of single values to be aggregated The main role of the Clipboard Batch window is a short term storage of single values to which one wants add identical information Sending single values to the Clipboard 1 Go to the Single Value register 2 Select the food in the upper Single foods panel of the central working area which you want store in the Clipboard 3 Click on a single component value of the selected food in the lower Single components panel of the central working area and drag cursor over several values or press and keep Ctrl key and click on individual rows or press Ctrl A keys to select all rows 4 Click the Clipboard button 5 Selected components are copied into the Clipboard Aggregation and Clipboard Batch Figure 5 4 1 1 and 5 4 1 2 6 Repeat the procedure to copy single values of further foods into the Clipboard 7 Click the Clear button or quit the application to empty the Clipboard the Clear button clears all items from the Clipboard Note For aggregation procedure using the Clipboard see chap 6 2 5 Aggregating New Food and for batch processing see chap 6 9 Batch Processing 37 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FoodC File View Tools Help Single Values Aggregated Values i Recipes References Versions Clipboard W FoodSeach Ai Aggregation Cooking Batch Food Se
57. ced option of the column customization function It affects ordering of the columns in table and helps to change priority of column position and its display on visible part of the central working area Move Down moves selected column or group of columns down to the lower position in the advanced option of the column customization function It affects ordering of the columns in table and helps to change priority of column position and its display on visible part of the central working area Hide hides selected column or group of columns that is subsequently not seen in table at all The button is available in the advanced option of the column customization function Show shows selected hidden column or group of columns in table however the column might not be 10 User Manual for FoodCASE 1 4 4 draft 1 January 2013 necessarily seen on visible part of the central working area The button is available in the advanced option of the column customization function Group forms group of selected columns drag cursor over several items in the advanced option of the column customization function Ungroup dissociate columns from grouping in the advanced option of the column customization function 4 2 General Functionalities of Main Registers 4 2 1 Column Customisation The columns of each panel in the central working area are customisable One can move the displayed column to a desired place in the table by cli
58. cking on the head of the column and drag it to the desired position Figure 4 2 1 1 and 4 2 1 2 Further one can select the columns to be seen by right click on any column head Figure 4 2 1 3 Hight click on the head of a column and click More option activates advanced options which enables e Hiding showing columns or column groups Hide and Show buttons e Grouping columns and working with them as an individual block drag cursor over selected columns and click Group button Figures 4 2 1 4 4 2 1 6 e Ungrouping columns Ungroup button e Arranging columns and column groups position outside or within the group Move Up and Move Down buttons Figure 4 2 1 6 and 4 2 1 7 e Setting horizontal scroll Figure 4 2 1 8 and 4 2 1 9 e Setting width of selected columns in pixels if for any reason you need to have a column with an exact width alternatively change column with dragging its right edge with mouse Figure 4 2 1 10 For arranging columns to the default settings click the Menu View Reset Tables However for groups of columns ungrouping is needed before resetting table 11 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Single foods 821024 88 Bohnensalat Anna s Bes B ee Eoesnasessuce acc 3r eat sauc Jun 29 20 90 Bouillon Fleisch zuberei Bouill t Jun 29 20 ioo1227 81 Bouillon Gefl gel zuber Bouillon pou Y Jun29 20 1001224 92 Bouil
59. colour active fields bookmarks and information mostly accessible for modification Grey colour information bookmarks or buttons not accessible for modification or use Orange texts warnings indicating recommended information that is missing and thus decreasing data quality Red texts warnings indicating mandatory information that is missing Red fields indicate mandatory information that must be completed otherwise information is not stored 23 User Manual for FoodCASE 1 4 4 draft 1 January 2013 4 3 Markers Markers are indexing terms used to identify food items or compositional values according to specific criteria They can be assigned in the Compiler Client module after they have been defined in the Administration Tool Individual markers can be assigned to a Group providing a simple hierarchy that allows different terms for the same criteria to be listed together For example a collection of multinational data might have a Group called Country containing Markers for each country to indicate the source country for each item of data Each Marker is specified as available for one or more specific types of record these being 1 Single Food Aggregated Food Recipe Single Value Aggregated Value MI es 2 T9 4 3 1 Searching for Records Using Markers Appropriate Food Markers and Value Markers can be searched on the Single Values and Aggregated Values register and Recipe Markers can be searched on the Recipes
60. d Majchrzak Elmadfa Content of carotenoids and retino 115 Published and peer reviewed Majchrzak Fabian Elmadfa Vitamin A content retinol 116 Published and peer reviewed Mangels et al Carotenoid content of fruits and vegeta Search Clear 30 Food label product informatio Masterfoods AG Zug Schweiz 117 Published and peer reviewed Mattila et al Contents of Cholecalciferol Ergocalcifero 791 Published and peer reviewed Mei 118 Published and peer reviewed 31 Food label product informatio Midor AG Meilen Schweiz 32 Food label product informatio Mifa AG Frenkendorf Schweiz 33 Food label product informatio Migros Genossenschafts Bund Z rich Schweiz 119 In house or affiliated laborato Mineralquelle Eptingen AG Sissach Schweiz 120 Published and peer reviewed Moreiras et al Tablas de composicion de alimentos 192 Industry laboratory Mr Perfect LAB 191 Independent laboratory Mr Perfect lab 190 Independent laboratory Mr Perfectlab Magnesium in perfectfood PerfectScie 188 Independent laboratory Mr PerfectLab Magnesium in perfectfood PerfectSci 189 Independent laboratory Mr PerfectLab Magnesium in perfectfood PerfectScie 197 Independent laboratory Mr PerfectLab Perfect
61. d IDs Public v Aggregated f Public Markers Other Properties Remarks Values References Recipe Markers Other Properties Remarks cem References Dem Food Info Food Label Food Names LanguaL Food Info Food Label Food Names LanguaL Ingredients of Amaretti Mandelgeb ck Ingredients of Amaretti Mandelgeb ck Ingredie Food Name Aggregate Amount Unit 635 SE roh Eikl 637 Kochsalz Speisesalz 633 Mandel X 636 Palm l Palmfett E Procedure Yield factors Yield factors Fat Fat Alcohol Alcohol Water Water Modify recipe Modify recipe Data quality evaluation Open in Data Quality Analysis Toolkit Data quality evaluation Open in Data Quality Analysis Toolkit Retention factor classification Without a classification all retention factors are assumed to be 1 Retention factor classification Without a classification all retention factors are assumed to be 1 If this food is used for recipe calculation then density can be required If this food is used for recipe calculation then density can be required Figure 6 5 2 View of amaretti cookies from two database versions 6 5 1 Working with Versions By creating a new version all data from the previous version e g version 2010 will be copied into the new version e g version 2012 An overview of all existing
62. d in the Aggregated Values register For more details and procedure see chapter 4 2 7 Deleting Record 6 4 Management of References Almost all sort of information documented in FoodCASE can be referred to a reference Register References keeps all references from which data and information were collected and can hold reference as such without particular connection back to data 6 4 1 Adding New Reference 1 Go to the References register 2 Click the New button at the bottom of the central working area Figure 6 4 1 1 3 Complete at least mandatory information red fields in the opened Reference detail window Figure 6 4 1 2 4 f electronic reference file is available click the Search in folder button next to the File field in the opened Reference detail window Figure 6 4 1 3 5 Search for reference in the Open dialog box and click the Open button any data format is acceptable 6 Click the Save or Save and Close button to save the information Figure 6 4 1 4 7 The new reference is displayed on the reference list Figure 6 4 1 5 70 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Single Values Aggregated Values Recipes W Reference Search d References coumn acum p Tween e S T 120 Published and peer reviewed Moreiras et al Tablas de composicion de alimentos a L 191 Independent laboratory Mr Perfect lab rem E o nsesensentsbuiy r Pertectah Wapnesuminperecf
63. e Tem OE 1299 abcdfisch nm A A ef z Alaska Seelachsfilets C Alaskapollockfilet Fische Meeresfricht 862002 LI Case sensitive _ ignore time Aloo Paratha ems Paratha mm alphapc alphapc Ea m O va 032026 gt Change password pes Ananas O A Fr chte 1001163 Fr chte 1000913 B 1000841 r chte 862003 Fr chte 1001174 r chte 1001175 kar 1001093 IGetrank 1001015 rn Term L Case sensitive _ Ignore time P Food Markers P value Markers P LanguaL Codes Figure 5 2 3 2 An error message emerges if new password is wrongly retyped BugTracker Click the Menu Tools BugTracker activates a special web application in which compilers can report bugs i e system errors on which they ran up against during their work with FoodCASE The application is accessible for registered users 31 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Recomputation Click the Menu Tools Recomputation recalculates at once composition of aggregated foods and recipes that have been marked for recomputation and in the meanwhile a change on data was made Figure 5 2 3 3 Moreover recalculation is applied on food even when given food is not marked for recomputation whenever one changes something that has an influence on this food e g change of single value that is part of an aggregated food change of an aggregated food that is an ingred
64. e getrocknet Apricot dried Jun29 20 me i ene Aprikosen getracknet C Apricot dried Coop 29 20 y nr a p d un29 20 im L 35 B Yep pe Jun29 20 jmr 258 oM ML naaa ig Details Single Food ID Name English Name Scientific Name Mutation v Category Lt Edible Portion reat seneraton by Acau wet o Djun302 E X a X ox cancer nuuc BP x L ts 0 epi 4M men Ho 100 Mart22 9 10 Mari Fo X carbohydrate t 8645 mean CHOT 121 Jun302 g 70 Jun302 chloride aeos mem oc 19 Dunaoi2 ma 70 un 30 2 F X hosti 95 36 mem CHORE 00 unao 2 mo 70 unsa E X Fat tatal nicam anum n ams T AT him anm o dam amo TE r Figure 4 2 1 4 Grouping of main food identifiers in advanced options via More option Single foods Seger pame sus cr mei impen Sa setentas name orton catene 20 Aprikose getrocknet Apricot dried 1000952 LH peris ge getrocknet C MEATUS Gui e cid e orkess SR 21 Aprikose gezuckert Kon UCET E L 35 je e Wa pom Jun 29 20 258 cd al un 29 20 Jun 29 20 Enter group name Main identifiers beta carotene 9 calcium 8634 mean CA 160 Jun30 2 mg 70 Jun302 F carbohydrate 40411 mean
65. e left user can zoom in or zoom out the tree view Figure 7 5 2 1 Figure 7 5 2 1 e By left click and drawing the cursor up and down the chart user can change the scale range Figure 7 5 2 2 Figure 7 5 2 2 92 User Manual for FoodCASE 1 4 4 draft 1 January 2013 e Right click on a node opens context menus to switch to another view or un collapse the tree Figure 7 5 2 3 e Tooltip table appears when user positions the cursor over a node Figure 7 5 2 3 Data Quality Views Box Plot Histogram Bar Chart Std dev abs 19 39 Line Chart 100 00 ae 96 73 pider Cha 96 73 Tree Table 96 73 Data Problem Views 56 52 53 26 Bar Chart 6 52 Pie Chart Spider Chart Click right to open context menu Table Figure 7 5 2 3 e Using the radio button Vertical Horizontal Plot and Rotate user can change view of a presentation to vertical or horizontal position Figure 7 5 2 4 View Options amp Percentage Scale Percentage Scale O User defined Scale C User defined Scale O Vertical Plot IO Vertical Plot e Horizontal Plot Horizontal Plot Show parent Show children Show parent Show children O Use grouping Auto Scale DEM The data quality box plot vie graphically depicts the Use grouping Auto Scale View Description Figure 7 5 2 4 e Click on a particular colour sector bar of a chart displays contributing requirements nodes
66. e the term in the Operator column and select the And option or the Or option To initiate the search click the Search button To remove all the terms from the Query Build window click the Clear button 25 User Manual for FoodCASE 1 4 4 draft 1 January 2013 File View Tools Help Single Values Aggregated Values Recipes References P Food Search Ci root o J Test 3 is terribly old o E SGE BAG EY added component Single foods Single F Versions Name Scientif 86 Bohne gr n Gartenboh E 87 Bohne weiss getrocknet 88 Bohnensalat Anna s Bes 89 Bolognaisesauce Hackfl Bouillon Fleisch zuberei Bouillon Gefl gel Zuber Bouillon Gem se zuber Branntwein aus Getreide Clipboard Aggregation Cooking Batch Aggregated Name English 3 Data Repository 9 J Value status Ly reported value EY documented value C Record status Refresh Single components Single V Food Name 1367 rows Open m Component Nam Marker Operator gt Create Recipe Duplicate Figure 4 3 1 3 Example of selected terms and an operator in Query Build window 4 3 2 Assigning Markers to Record Markers can be assigned to record after they have been defined in the Administration Tool Proced
67. eb ck I Cracker Darvida Leinsa I Maisanobrot Coop I Microc Knusperbrot mit I Microc Vollkorn Knuspe BH Wasa Kn ckebrot Bal Zwieback classic Rola Zwieback ohne Zucker wieback plus Hug AG Figure 4 2 6 5 s Recipes References Versions Clipboa If Agare Single foods Aggret Single F 7 Name r Scien ficName EngisnName _ Category gt ImportSo If 635 Magermilcmpulver__ Skmmedmikpow 1001109 Show rows where English Name acses pma e E And Or cose sena os cons Singie v component na code VameType Vame jUmt matrix unit o orows opem mew Ovpieat Figure 4 2 6 6 Filtered data based on given criteria in Custom AutoFilter 4 2 7 Deleting Record oaved components foods recipes and references can be deleted Deletion is irreversible However if there are different database versions produced then deletion of record concerns only current version and record remains stored in the older version if it was part of an older version While deletion of aggregated food from the database has no influence on single contributing values deletion of single value affects composition of corresponding aggregated food 21 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Deleting procedure 1 Go to one of the regi
68. ebsite Database version The version of the database to be published can be defined in the Administration Tool Foods Only foods that are on the Aggregated Values level can be published Foods are selected for publication at the food level i e one can decide for each food if it shall be published or not Each Aggregated food detail window contains a special check box Public Checked box True means that aggregated food is ready for publishing and unchecked box False vice versa In the Version register there is a column Publish indicating whether the food is ready for publishing or not using words True or False Components to be published on the website Components are selected for publication at the component level for the entire set of foods If the component protein total is selected for publication then the protein value of all foods selected for publication will be published To select a component for publication check the Public box in the Components EuroFIR Thesaurus in the Administration Tool 6 6 2 Publishing on EuroFIR eSearch website The EuroFIR Food Transport Package V1 1 is implemented in the FoodCASE software This enables a direct linking to the EuroFIR eSearch facility where multiple food composition databases can be searched at the same time 6 7 Batch Processing In case a large set of values contains identical information it is time consuming to enter and store this information for each record ma
69. ecord status 9rows Open New Siniev Fooaname component ame cose vamemwe vme m 41783 EFDR B1470 PT 1 vitamin C ascorbic VITC as reported 3 0 mg 41741 Manga VitaminC ascorbic VITC as reported 230 mg 41723 Kiwi vitamin C ascorbic VITC as reported 720 mg 41709 as reported 113 0 mg 41695 Coco leite vitamin C ascorbic VITC as reported 0 1 ma 41755 Marakuj vitamin C ascorbic VITC as reported 220 mg 41680 Anona lisa vitamin C ascorbic VITC as reported 0 4 mg 41663 Coco miolo vitamin C ascorbic VITC as reported 0 7 mg Negation Marker Operator Data Repository IN NN Be WValia Markare Figure 4 2 6 4 Combined Search and Marker query dialogs applied for data searching Filtering Options in the Central Working Area Activate drop down list on column header to show filtering criteria specific to the column Figure 4 2 6 5 Advanced filter can be set to an individual column by selecting Custom functionality and using Custom AutoFilter Figure 4 2 6 6 Searching is applied in all columns including hidden columns if no specification for the column is defined i e lt all columns criterion is chosen 20 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Single foods Bl vita mit Leinsamen y L Bl vita mit Sesam Migr I Bl vita Vollkornmg
70. ed Niizu et al New data on the carotenoid composition o 39 Food composition table datab Norwegian food compositiontable Cd 40 Food label product informatio Novartis Consumer Health SchweizAG 41 Food label product informatio Nutrilait SA Plan les Ouates Schweiz Cd 35 Food composition table datab N hrwerttabellen f r Milch und Milchprodukte Renner amp j 127 Food composition table datab N hrwerttabellen f r Milch und Milchprodukte Renner foes composition table datab Nahrwerttabellen Souci Fachmann Kraut Garching i 131 Published and peer reviewed O Neill et al A European carotenoid database to asse 42 Foodlabel product informatio Oleificio SABO Manno Schweiz 132 Published and peer reviewed Oliveira Sousa Morais Ferreira Bento Estevinho Pe 133 Published and peer reviewed Ollilainen Heinonen Linkola Varo Koivistoinen Reti 134 Published and peer reviewed Olmedilla et al Quantitation of provitamin A andnon 435 lPublished a eer reviewed Onvelke Ache nemica elededN ssid IU D ACISI WITIDOSINON Y e 211 rows Figure 6 4 1 1 Column all columns Function Term C Case sensitive lanore time Search Local source Data quality evaluation Citation Mandator
71. ed Values register 2 Select the aggregated food which you want modify in the upper Aggregated foods panel of the central working area Click the uppermost Open button to open the aggregated food Click the Aggregation bookmark Click the Modify aggregation button Modify selection of contributing single values by using the Add value or the Remove value button and or modify other relevant information e g weights change calculation formula for calculated components or add more metadata etc 7 Click the Finish button to recompute the aggregated food 8 Close the Aggregated food detail window or use the Close button 9 Click the Refresh button in the middle panel Aggregated components panel of the central working area to upload modified aggregated values Oy ls grs ce 6 2 11 Modifying Aggregated Value Aggregated values as such cannot be modified manually They can be modified only within modification of the aggregated food by selecting new or removing existing contributing values and subsequent software recomputation 6 2 12 Deleting Aggregated Food Aggregated food with all its aggregated values can be deleted but aggregated value alone cannot Deletion does not affect contributing values For more details and procedure see chapter 4 2 7 Deleting Record 55 User Manual for FoodCASE 1 4 4 draft 1 January 2013 6 3 Management of Recipes 6 3 1 Recipes FoodCASE contains the feature to calculate the composition of a food based
72. ed food which you want to use as an ingredient from the list by clicking on it food filter is possible in the Search field Figure 6 3 5 3 Repeat the procedure by using the Add new ingredient button and selecting all ingredients one after another in case wrong selection use the Remove selected ingredient button Figure 6 3 5 4 Insert the amount and unit of each ingredient and add the preparation method s if you want to apply retention factors in the calculation retention factors are linked with the preparation method Figure 6 3 5 5 Modify yield factors if needed for one of water fat or alcohol Click the Calculate button Click the Refresh button in the upper Aggregated foods Recipes panel of the central working area to upload new recipe to the food list The new recipe is displayed in the upper panel of the Recipes register as well as in the Aggregated Values register recipe composition is displayed in the middle panel and ingredients are displayed in the lower panel of the central working area Figure 6 3 5 6 Note Matrix unit depends on what was selected during the recipe creation The most frequent is expression per 100 g of edible portion Recipe Calculation Calculated Components References Additional information Required Information Yield factors Recipe name Water English name Fat Target matrix unit W per 100g edible portion Alcohol Note Using per 100g is
73. eferences register 2 3 Figure 6 4 1 5 Select a reference for which you want upload a file Double click on the reference row or click the Open button at the bottom of the central working area to open Reference detail window window Figure 6 4 2 1 Figure 6 4 2 3 Search for a file in the Open dialog box Figure 6 4 2 2 Select desired file and click Open button to load the file any data format is acceptable Double click on the file in the Reference detail window opens saved file Click the Save or Save and Close button to save the information Click the Search in folder button next to the File field in the opened Reference detail Note For removing reference file right click on a reference file and choose the Remove option For saving a file on computer right click on a reference file and choose the Save as option Figure 6 4 2 4 73 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Language Reference type Article in Journal 3 Acquisition type Published and peer reviewed scientific paper Local source Data quality evaluation Figure 6 4 2 1 y Total Commander Ink 3 XML Spy IDE Ink Figure 6 4 2 2 74 User Manual for FoodCASE 1 4 4 draft 1 January 2013 File 61 Save ID 791 SY Save amp close x Close Citation Source Meister M C Fontes M R Lobo P Toscano M M Frutos tropicais sua composi ao Rev Port Nutr 8 3 1998 p 69 74
74. egation opens a window in which aggregation parameters can be modified e g adding removing single values modifying calculation methods and matrix unit User Manual for FoodCASE 1 4 4 draft 1 January 2013 Create Aggregated Food Batch Process Create Recipe Remove value Calculator Add new ingredient Remove selected ingredient Edit questions Create Aggregated Food initiates aggregation of single values stored in the Clipboard and opens a window for specification of aggregation parameters Batch Process opens a window in which identical information can be added to a set of single values listed in the Clipboard e g identical value marker reference or remark etc Note The operation must be carried out with care Create Recipe opens a window for recipe creation based on aggregated foods listed in the Clipboard Open in Data Quality Analysis Toolkit the button activates a special module in which data quality analysis can be conducted e g consistency check Add value opens a window for adding single contributing value to aggregate food The button is available for both specification new aggregated food and modification of the existing aggregated food Remove value removes selected single contributing value from aggregated food Calculator opens a window for calculation individual yield factors for water fat and alcohol Revalidate revalidate
75. equivocal Is the matrix unit unequivocal W 3 Sampling plan Was the sampling plan developed to represent the consumption in the country where the study was conducted Yes Was the number of primary samples gt 9 Q Yes O N A No If relevant were samples taken during more than one season of the year O Yes No OWA No If relevant were samples taken from more than one geographical location Q Yes r7 C NA Figure 7 4 1 3 87 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Food name Goiaba Component name calcium Selected value 44 O Vametype Single value ID 41698 mme prm 0 0 v Value Samples Methods Quality Index Markers Remarks References Quality index EuroFIR Edit questions 1 Food description 2 Component identification 3 Sampling plan 4 Number of analytical samples 5 Sample handling 6 Analytical method Quality index EuroFIR How well does the food match the food in the database How representative is the food to national consumption open in Data QualinamenySTSToomit Samples At least one sample should be provided Dateratre Figure 7 4 1 4 88 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FoodCASEV144 EBENEN o File View Tools Help Single Values Aggregated Values Recipes References Versions Clipboard Aggregation Cooking Batch Single foods k y Singl
76. ers CESEBEDEHEEE p LanguaL Codes gt value markers E CempeenSeamth keane P Recipe Markers Figure 4 2 6 1 Single and aggregated data can be searched based on more criteria than recipes and references 18 User Manual for FoodCASE 1 4 4 draft 1 January 2013 M Single foods Food criteria SingieF Englisn Name Name j j Category Import Source p Column 1176 Bread for toasting Toast M Budget Migros Brot 1822098 1177 Bread for toasting Toastbrot mit Butter Brot 1001496 Function 1178 Bread for toasting Toastbrot mit Pflanzen l Brot 1001495 i 1211 Bread for toasting Vollkorntoastbrot Brot 11001494 2 Term Toast C Case sensitive Ignore time Component criteria Component r carbohydrate total CHOT Boj And Or W Food Search U koe Figure 4 2 6 2 Searching criteria set for carbohydrate content in toast higher than 50g 100g W Food Search Single foods 479 Doppelrahm pasteurisie ane at least 45 milk fat pasteurized 577 Konfektwaffeln mitMilchs Waffle cookies with milk chocolate p 686 MilanoWafeln Coop mWaflesMilaanese Coo 1072 Schokolade dunkel sch Chocolate dark no milk E i 1173 Tilsiter Rohmilch vollfett Tilsiter raw milk atleast TA dr
77. f foods computed by FoodCASE according to a recipe Calculation of recipe generally concerns to ready to eat dishes primarily prepared at homes or at restaurants However some recipe calculations are applied to food products like bread or canned foods For recipe calculation one selects foods from the Aggregated Values register and defines their amounts and culinary treatments List of ingredients taken from food label or published by food producer is documented somewhere else and has nothing in common with the recipe calculation Common recipe sources are cookbooks 5 3 4 References The register is applied for management of all types of references i e references to value sources methods recipes etc 5 3 5 Versions It is a display and quick overview of archived database versions New database versions are created in the Administration Tool The Administration Tool is accessible only for users with special rights see User Manual for Administration Tool of FoodCASE 36 User Manual for FoodCASE 1 4 4 draft 1 January 2013 5 4 Clipboard The Clipboard is a functionality that is used for temporary storage of data There are three bookmarks within the Clipboard Aggregation Cooking and Batch 5 4 1 Clipboard vs Single Values Register A single component value as well as a complete pool of single component values for one or more single foods can be stored in the Clipboard Aggregation bookmark and Clipboard Batch bookm
78. f generation is not known For component PROT 12 350 of food Aprikose getrocknet 20 year of generation is not known For component PROT 6 708 of food Aprikosen getrocknet Coop 24 year of generation is not known For component RETOLAT 38 267 of food Aprikose getrocknet 20 year of generation is not known For component RETOLATE 38 266 of food Aprikose getrocknet 20 year of generation is not known For component RIBF 12 356 of food Aprikose getrocknet 20 year of generation is not known For component STARCH 12 335 of food Aprikose getrocknet 20 year of generation is not known For component SUGAR 12 363 of food Aprikose getrocknet 20 year of generation is not known For component SUGAR 6 711 of food Aprikosen getrocknet Coop 24 year of generation is not known For component THIA 12 355 of food Aprikose getrocknet 20 year of generation is not known For component VITA 38 265 of food Aprikose getrocknet 20 year of generation is not known For component VITB12 12 358 of food Aprikose getrocknet 20 year of generation is not known For component VITB6 12 357 of food Aprikose getrocknet 20 year of generation is not known For component VITC 12 354 of food Aprikose getrocknet 20 year of generation is not known For component VITD 12 359 of food Aprikose getrocknet 20 year of generation is not known For component VITE 12 360 of food
79. fruit kola ovoc 4227 rissoto rizoto Component criteria m 4229 scrambled eggs prazenica v Component 4 m l Refresh 329 rows Open New z B i l amp And Q Or Recipe components scrambled eggs v Confide 126621 13 cisretin RETOL13 Retinoids ID z y 126627 alcohol ALC Proximates 0 g Iw D 126620 all trans ret RETOLAT Retinoids 134 mg Iw D v 4 Il b Search Clear W Component Search Refresh 44 rows Open Column lt all columns M a Ingredients of scrambled eggs Function contains y 1721 Kochsalz Speisesalz 688 5 m 1720 Bpeckroh res 25 g al C Case sensitive 1719 jH hnerei ganz roh 292 3 jega s 1718 Zwiebel roh 373 50 g Search Clear Recipe Markers 4 il Refresh 4 rows Open Aggregation Cooking l Batch Aggregated Food ID Name English Create Recipe Clear Figure 6 3 5 6 6 3 6 Creating Recipe Using the Clipboard 1 Go to the Aggregated Values possibly Recipe register 2 Select aggregated food s or recipe s which you want to use as ingredient s for recipe calculation in the upper Aggregated foods panel of the central working area by clicking on it multiple selection is possible press and keep Ctrl key and click on individual rows or press Ctrl A keys t
80. h bo Code Value Unit Matri LanguaL Brand name Producer Commercial name Generic name Classification EuroFIR classification Retention factor classification Eurocode2 classification Own classification Category Data quality evaluation English name Mandatory field empty Name Mandatory field empty Create Aggregated Food Figure 6 1 1 For saving new single food only original and English food names are mandatory 6 1 2 Adding Picture to Single Food 5 t Only jpg gif and png file name extensions are allowed for pictures that are saved for foods FoodCASE users must be aware of not using pictures that are protected by copyrights For single foods it is recommended if possible to use the real photos of foods that were analysed Procedure for uploading picture is applicable for foods in all database levels Uploading picture Go to the Single Values register or Aggregated Values and Recipe registers 1 2 d 4 Click the Load picture button or click the Menu File Add or change picture Figure g Note For removing picture completely Select the food for which you want add a picture Double click on the food row or click the Open button to open Single food detail window 6 1 2 1 Find picture in the Open dialog box Select the desired picture and click the Open button or use double click on the file to load the pic
81. head false O e OE 491 Quitte roh Quince fresh Fr chte fris head true Do as 3542 Quitte roh Quince fresh Test true 1016 R Anis Ge head false 2924 R Anis Ge Test false E D Aggregated components Quark nature Rahm X 2012 rows open ares compo coge Comvo rate Jus juana conto crontos crust eos Mutati 104012 alcohol et 9 import from Jul 2 2009 import 99631 calcium t 5 i E PE import from Jul 2 2009 jimport 115829 carbohydra CHO 3 72 g W D Mar 12 20 3rd import f Mar 12 20 3rd im 86178 carbohydra CHOT 3 72 g Iw D Jul 2 2009 limport from Jul 2 2009 import 119663 chloride CLD 86 mg Ww D Jul 2 2009 limport from Jul 2 2009 import 108451 cholesterol CHORL 47 Img Iw D Jul 2 2009 limport from Jul 2 2009 import 97377 energy tota ENERC 766 00672 kJ Ww D Jul 2 2009 import from Jul 2 2009 import 113020 fat total tot FAT 15 6 g Iw D Jul 2 2009 import from Jul 2 2009 import 97375 falty acids t FAMS 37 g Ww D Jul 2 2009 limport from Jul 2 2009 limport 99633 fatty acids t FAPU 07 g W D Jul 2 2009 import from Jul 2 2009 limport 119665 fatty acids t FASAT 94 lg Ww D Jul 2 2009 limport from Ju
82. hich user can analyze results of the data assessment Data quality assessment is managed and activated in the Administration Tool and can be conducted only by a user with special rights see User Manual for Administration Tool of FoodCASE 33 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FC OC File View Tools Developer Welcome to the FoodCASE Data Quality Analysis Toolkit 1 Please select a data quality analysis tree definition 2 Specify filter or grouping criteria if desired Select a quality assessment w Treatment of not applicable requirements 5 Selecta presentation style Gather data and do calculation Figure 5 2 3 6 Data Import Menu Tools Data Import should be used for automatic import of data package in XML format into FoodCASE The data import feature is not working yet 5 2 4 Menu Help Menu Help provides information about the application and tooltip settings File View Tools 195 O No Tooltips Basic Tooltips D Verbose Tooltips Extra Verbose Tooltips About It is an information window about version of the application copyright and owner Figure 5 2 4 1 FoodCASE Product version 1 4 4 DB version 144 Homepage http www foodcase ethz ch 34 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Tooltip Settings Tooltips guide user during work with the application User positions the cursor over an item without clicking it and a tooltip
83. highly recommended Calculator ID Ingredients Add new ingredient Remove selected ingredient Data quality evaluation Recipe name Mandatory field empty English name Mandatory field empty Revalidate Calculate Cancel 59 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Figure 6 3 5 1 pun o ipe Calculation Calculated Components Additional Information Required Information Yield factors Recipe name prazenica Water H 0 O O English name scrambled egg Target matrix unit W per 100g edible portion a Note Using per 100g is highly recommended ID Add new ingredient Remove selected ingredient Figure 6 3 5 2 Search eg Aubergine roh Eggplant raw 352 hnerei ganz roh Egg raw Birnenweggen Birnenweggen pastry with pear 1013 92 Birnweggli Migros Birnweggli Migros 151 z ierlik r 16 5 vol Egg liqueur egg nogg 539 jerspatzli Anna s Best Migros Egg sp tzle Anna s Best Migros 130 jerspatzli M Budget Migros Egg sp tzle M Budget Migros 132 gebakken ei baked egg 1373 H hnerei ganz roh Egg raw 292 hnereigelb roh Eidotter Egg yolk raw 416 hnereiweiss roh Eiklar Egg white raw 417 z Sandwich Schinken Ei Bio Naturaplan Betty Bossi Coop Sandwich Ham Egg Bio Naturaplan Betty Bc Spiegelei Fried egg 4172 z Spiegelei ohne YF f r Fett Fried egg w
84. ient Rapsol No retention factor classification is assigned hence all retention factors are assumed to be 1 Ingredient Reis poliert Reis weiss trocken No retention factor classification is assigned hence all retention facto Ingredient Rhabarber roh No retention factor classification is assi gt Recipe calcu Recipe Cacula os Required Information Yield factors Recipe name rizoto Water 2 5 Engishname issto O Fat hM Target matrix unit W per 100g edible portion Alcohol Note Using per 100g is highly recommended 923 Rapsol Rape oil Amount 5 Preparation method Unit g gram m Unit g gram Add new ingredient Remove selected ingredient Data quay evan Ingredient Rapsol No retention factor classification is assigned hence all retention factors are assumed to be 1 Ingredient Reis poliert Reis weiss trocken No retention factor classification is assigned hence all retention factors a Figure 6 3 10 2 Removed one ingredient 67 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Required Information Recipename rizoto English name rissoto Target matrix unit W per 100g edible portion mnl Note Using per 100g is highly recommended ID 923 Ingredients Rapsol Rape oil Amount 155 hs Preparation Cooked by moist heat 12 pasce p Unit g gram Reis poliert Reis weiss trocken Rice polished raw Amou
85. ient in a recipe This functionality saves manual work and time lt is not automatic operation but user must activate it manually through Menu Bar Recomputation may take some time due to the cumulating of data The list below contains all the Aggregated Food Entities or Recipe Entities that are marked for computation because one or more afthe values they depend on have recently changed Recalculation will happen in an order that does take dependencies into account It might also take some time due to amount of data bryndza priemer sheep cheese bryndza average 4234 SKUSKA TRIAL 4219 bryndzov natierka bryndza cheese spread 4236 aggregovan bryndza aggregated bryndza 4213 bryndza priemer sheep cheese bryndza average 4192 Data quality evaluation Ingredient Zwiebel roh of recipe bryndzov n tierka No retention classification is assigned hence all reten Ingredient bryndza priemer of recipe bryndzov n tierka No retention classification is assigned hence all Ingredient Kochbutter of recipe bryndzov n tierka No retention classification is assigned hence all retenti Calculating bryndza priemer sheep cheese bryndza average 4192 EE Figure 5 2 3 3 Recomputation is activated by the Compute All button At the feet of the window name of food that is just recomputed is indicated Configure Warnings To maintain particular database quality and representativeness one can set extra requirement
86. ill happen in an order that does take dependencies into account It might also e list below contains all the Aggregated Food Entities or Recipe Entities that are marked for computation because one or more of th take some time due to amount of data crunched bryndza priemer sheep cheese bryndza average 4234 aggregovan bryndza aggregated bryndza 4218 bryndzov n tierka bryndza cheese spread 4236 bryndza sheep cheese bryndza 4193 Data quality evaluation Ingredient Zwiebel roh of recipe bryndzov n tierka No retention classification is assigned hence all retention factors are assumed to be Ingredient bryndza priemer of recipe bryndzov n tierka No retention classification is assigned hence all retention factors are assumed td Ingredient Kochbutter of recipe bryndzov n tierka No retention classification is assigned hence all retention factors are assumed to be 1 Figure 6 2 9 2 54 User Manual for FoodCASE 1 4 4 draft 1 January 2013 6 2 10 Modifying Aggregated Food In case new single component value is inserted into the database related aggregated foods should be modified and consider inclusion of new value into the aggregation In general modification comprises possibility of change in e Selection and number of contributing values e Matrix unit e Weights for contributing values e Selection different formula for calculated components Modification procedure 1 Goto the Aggregat
87. it Vitamin C 4 amara La a 1osrows open tm piene Figure 4 2 3 As soon as a multiple selection is applied for foods corresponding values are displayed 4 2 4 Data Export Selected rows or all rows can be copied using Ctrl C keys and pasted using Ctrl V keys in another application e g MS Excel MS Word for further use Only information from displayed columns is copied in this way Note The function for a dataset export in particular format is not yet implemented in FoodCASE Simple Copy and Paste Exporting Exporting functions on all panels where the information is displayed in tables 1 Activate the columns containing the information to be transferred right click on any column header and select the column if it is not already displayed Select all rows to be transferred use Ctrl A keys if all rows are to be exported for rows lying next to each other click on a row and drag the mouse over next rows for rows not lying next to each other keep Ctrl key and left click on individual rows Copy the selected information with Ctrl C keys Go to the target application e g MS Excel and paste with Ctrl V keys 17 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Tip With the help of the search functions for foods and or components together with the filtering options right click on column header one can achieve basically every selection of foods components possible to be exported e g only foods in
88. it is applied for searching feature as an operator or for User Manual for FoodCASE 1 4 4 draft 1 January 2013 And Or oot SGE BAG Y NANUSS public Clipboard unambiguous answering a question Search button filter initiates searching of information based on defined criteria Clear clears all searching criteria and shows all available data e g clears all items from the Clipboard clears all items from the Query Build window in Marker query dialog Add moves selected term to the Query Build window in Marker query dialog Remove removes selected term from the Query Build window in Marker query dialog Expand tree opens a branch of the tree at different levels of tree Collapse tree closes a branch of the tree at different levels of tree Refresh clears all search criteria and reloads actual data from database Open displays details of selected item row in particular section of the central working area downloads selected picture from folder in local computer to be displayed for food New opens window for adding new record i e single food single component value recipe and reference Duplicate enables copying and pasting component values between single foods or within the same single food enables duplicating data quality analysis tree in the Data Quality Analysis Toolkit Clipboard moves selected items rows into the Clipboard Ascending Desce
89. ithout YF for fat 4173 Spiegelei2 Fried egg2 4204 eigwaren mit Ei gekocht Pasta with egg cooked 1265 eigwaren mit Ei trocken Pasta with egg dry 947 eigwaren ohne Ei gekocht Pasta without egg cooked 1266 eigwaren ohne Ei trocken Pasta without egg dry 948 ollkornteigwaren ohne Ei gekocht Pasta wholemeal without egg cooked 1267 ollkornteigwaren ohne Ei trocken Pasta wholemeal without egg dry 949 eggli Weggli bread roll 973 Figure 6 3 5 3 60 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Recipe Calculation Calculated Components Additional Information Required Information Yield factors Recipename pra enica waer English name srambledeggs fat hM Target matrix unit W per 100g edible portion nmm Alcohol h Note Using per 100g is highly recommended ID Ingredients H hnerei ganz roh Egg raw Amount EBENE Preparation NEEEHE HEN oo tie Unit g gram Add new ingredient Remove selected ingredient Data quality evaluation Amount Mandatory field empty Ingredient H hnerei ganz roh No retention factor classification is assigned hence all retention factors are assumed t Figure 6 3 5 4 Recipe Calculation Calculated Components Additional Informa Required Information Recipe name prazenica English name scrambled eggs Target matrix unit W per 100g edible portion Note Using per 100g is highl
90. ity for your own tree Figure 7 5 6 3 Click the Save and close button to save the tree Set cursor on the newly created tree and click the Open button to open the Tree Editor Figure 7 5 6 4 From the existing nodes that are defined in the Administration Tool listed on the left panel of the window select individual requirements to the central part of the window by using drag amp drop operations For creation an aggregation node use right click on the Level 2 or higher level and add its name and set properties in the right panel of the window Figure 7 5 6 5 Create edges by clicking the left mouse button on an aggregation node and dragging it towards a requirement node Figure 7 5 6 6 Check the validity of the tree by clicking the Validate button If an error message displays click the OK button and make corrections in the tree Figure 7 5 6 7 When tree is ready and validation is successful click the Save button to store the tree to the database The created tree can be modified or duplicated Change Password BugTracker Recomputation Configure Warnings Data Quality Analysis Ct D Data Import Figure 7 5 6 1 Menu in FoodCASE Compiler Client application 97 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Alt 3 Quality Analysis Toolkit definition 2 Specify filter or grouping criteria if desired 3 Selecta quality assessment 26 2013 01 18 14 15 38 568 test 2 4 Treatment of not
91. l 13 201 jian JP 41656 zinc ZN as reported 288 0 ug 7 0 Nov 29 20 janka porubska C 4 li O 15 rows Open New Duplicate Clipboard Figure 6 1 4 2 Carbohydrate total copied from avocado to cherimoya 6 1 5 Duplicating Single Component Value One single data source may contain information about several components or foods that were generated with identical or very similar methods Using the duplication feature of FoodCASE one can quickly copy and paste already compiled information into the same or new food and then alter those pieces of information that are not identical Duplication of information is possible only in the Single Values register Duplicating procedure The information of component can be duplicated into the same or into another food 1 Go to the Single Values register 2 Select the component from which you want to copy the information by single clicking on it 3 4 Select the food you want to copy the information into change the default which is the food Click the Duplicate button from which you copy the information if you want to copy the information into another food e g from chicken breast into chicken leg Select the component you want to copy the information into default is the food from which you copy the information Select the specific component value information you want to copy the information from default is the component you have selected but you still can change it at
92. l 2 2009 jimport w lt s lL s n m 2s DOME Figure 6 5 1 6 5 2 Creating a New Version New version of the database can be created in the Administration Tool The Administration Tool is accessible only for users with special rights see User Manual for Administration Tool of FoodCASE 6 6 Publishing Data Publishing data is a critical process because unintentional publishing or publishing of not validated data easily lead to a loss of credibility of an organisation or can endanger data end users FoodCASE has a publication module in the Administration Tool where an administrator can manage existing database versions and select a version to be published Food composition information managed with FoodCASE can either be directly published online with the FoodCASE webpage or exported somewhere else e g EuroFIR eSearch Facility Only aggregated values having the status Publishable can be published 78 User Manual for FoodCASE 1 4 4 draft 1 January 2013 6 6 1 Publishing on FoodCASE Website The information to be published on the FoodCASE website note needs more details from which the food compositional data can be viewed online is defined at three levels database version food and component Compiler is authorized to select which foods will be shown on the website by marking them for publishing However only administrator with special rights may use module to generate a w
93. l Samples Sample Analytical Quality Control E Reference Data Quality W Acquisition type known Bl Reference type known O Mustfield reference language Bl Reference URL is valid Tree Data Quality Views Tree Histogram Bar Chart Line Chart Spider Chart Tree Problem Views Bar Chart Spider Chart Table Data Quality Views Tree Box Plot Histogram Bar Chart Line Chart Tres Problem Views Bar Chart Pie Chart Spider Chart Table Data Quality Spider Chart Reference Data Quality 68 00 0 03 Collapsed 2 direct chil Reference URL is valid 50 00 Acquisition type known 100 00 Weight 1 0 Wagho3 Weight 20 Mean A ES Moan rs Vigo Y Weight 20 Mustfield reference language 5 35 Reference type known 99 10 Figure 7 5 7 3 Some of the possible graphical presentations of data analysis 102 User Manual for FoodCASE 1 4 4 draft 1 January 2013 File View Tools Developer Single Component Data Quality No Filter gt gt Data Problems gt gt Missing Data Data Quality Views Tree Box Plot Histogram Problem Views Bar Chart Pie Chart Single components Schwarzw lder Kir alcohol Bar Chart Single V 7 Food Name ComponentName Code Vaue jQual ALC 7 0 value type Jun 30 200 4 Birne roh Zwiebel roh Aprikose u
94. lon Gem se zuber Jun 29 20 1001223 93 Branniwein aus Getreide Spirits Jun 29 2 84 Branntwein aus Wein z Spirits wine e g c Jun 29 20 85 Branniwein aus Zuckerro Spirits suc Jun28 20 1001027 96 Bratbutter Jun 29 20 821024 4 Single foods cks Migros MEN an raw 0 Te al SEE c U V ra jowescdwar gr n Edible Portion Nature of Waste n 1 Typical Serving Size 1 Typical Weight per Piece 7 Final Preparation a XEICUCUUDUCUUDUUUODUUUDUDUUOUDUOUUDUDCUDUUUOUDUUUUDUCOUDUDUUDUDUDDDUUCUDE J Generic Name UUUDUUUEEEEEEEREEEEEEEEEEEEEEEEEEEEREEEEEEIEEREEEEEEEIEREEITEREM Single components Orangensaft J Commercial Name fr unit Matri LI CI E d oler mmn 4863636364 ug M F 38762 alpha cartene CARTA Remarks i Creation 127727272T ug O WM AA LI Crention by 4725 BCE 5409090909 jug M mmnjaim eA Kasas M Img M i Mutation by HOS M 17230 carom 301 A as M horizontal scroll 0 17305 energy k total met ENERCI mem 193579733333334 l M 17278 fat total FAT jessthn 05 g NV 4 _ _ P P Q Figure 4 2 1 3 Ticked columns are displayed on the Single foods panel Eris E n 12 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Single foods EE latins pind Jona det one RR Cre 20 Aprikos
95. may appear There are no tooltips for all items in FoodCASE yet In the Menu Help Tooltip Settings user can completely turn off tooltips No Tooltips option or turn on tooltips with graded volume of instructions Basic Tooltips Verbose Tooltips Extra Verbose Tooltips Figure 5 2 4 2 E Aggregation Cooking Batch Single Valu Food Name Code Value Unit Matrix Unit 445 Chinese cabbage raw Chimakomron 305 chinese noodles Gala3Eier Co Chinesische N del G Teigwa 1384 a 300 ChocX Bits bio famili Fr hsti 1281 E Choc ovo Ovomaltine Kaffee LEEREN Choc ovo chrunchy Ov Fruhsti 45 i Cr me Aggregated components Multiple see tooltip for complete list Aggreg ComponentName Code Compo Vaue Unt 7052 jalohon AC Proximates j 6856 i 40336 carbohydrate CHO Carbohydr Contributing single values of Eontrib Compo Code _ Compo Vate Uni gt matrix Quality wa LL A CA OO Z LOON a Create Aggregated Food Clear AAA Ia Figure 5 2 4 2 Example of Extra Verbose Tooltip 5 3 Main Registers FoodCASE contains five main registers e Single Values e Aggregated Values e Recipes e References e Versions One of the main roles of the registers is to overview and to give an access to data foods values references and other meta information The
96. ministration Tool of Food CASE 4 4 Control Measures Control measures ensure database consistency and data distinction Following control measures are applied in FoodCASE check on mandatory information data formats significant figures check on use of descriptors from standard thesauri and uniqueness of food names 4 4 1 Mandatory Information Some information is considered mandatory to keep database structure coherent Mandatory information is indicated in the database as red coloured fields When leaving detail view of record the application checks its completeness Missing mandatory information is notified in Data Quality Evaluation window at the bottom of the view Record cannot be saved unless mandatory information is completed 27 User Manual for FoodCASE 1 4 4 draft 1 January 2013 4 4 2 Data Format Each record may have assigned rules for its format Meeting the rules is checked whenever the field is completed and abandoned Without filling out a correct format user can not leave the field Required format is described in the Error message window Number Decimal Number Some fields can store only numbers i e text strings are not allowed Decimal dot must be used instead of comma Date For recording date a special format may be required It either can consist of year only in reduced form CCYY or extended with month and day in form CCYY MM DD Leading zeros are required when typing in day or month as a single figure
97. n databases Journal of Food Composition and Analysis 22 5 410 413 DOI 10 1016 j jfca 2009 04 003 Vasquez Caicedo A L Bell S Hartmann B 2007 D2 2 9 Report on collection of rules on use of recipe calculation procedures including the use of yield and retention factors for imputing nutrient values for composite foods European Food Information Resource Network 38 p Westenbrink S Oseredczuk M Castanheira Roe M 2009 Food composition databases The EuroFIR approach to develop tools to assure the quality of the data compilation process Food Chemistry 113 Food Chemistry 113 3 759 767 DOI 10 1016 j foodchem 2008 05 112 Williamson C S and Buttriss J L 2007 EuroFIR Congress 2006 Food Information Databank Systems everything you ever wanted to know Trends in Food Science amp Technology 18 8 398 406 DOI 10 1016 j tifs 2006 10 023 104
98. nd PaecSce_ 188 Independent laboratory Mr PerfectLab Magnesium in perfect food PerfectSci lu Case sensitive _ Ignore time 189 independent laboratory Me PerfectLab Magnesium in perfectfood PerfectScie 197 Independentlaboratory Mr PerfectLab PerfectScience Lab University of Zuric 195 Dee labaran UE PerfectLab UNiversity of Zurich Switzerland z 124 Published and peer reviewed Munzuroglu et al The vitamin and selenium contents 125 Published and peer reviewed Murkovic et al Development of an Austrian Carotenoid 126 Published and peer reviewed Murkovic Piironen Lampi Kraushofer Sontag Chang 34 Food composition table datab Maller Saxholt Christensen Hartkopp Hess Ygil Da 121 Published and peer reviewed M ller et al Determination ofthe carotenoid contenti 122 Published and peer reviewed M ller et al Einfluss der Verarbeitung auf die Carotin AN 123 Published and peer reviewed M ller Die t gliche Aufnahme von Carotinoiden aus G 128 Food composition table datab National Public Health Institute Nutrition Unit Fineli F 786 a Voedingsmiddelentabel 1983 129 Published and peer reviewed Nergiz D nmez Chemical composition and nutritive v 37 Food label product informatio Nestl Suisse SA Hirzel Schweiz 38 Food label product informatio Nestl Suisse SA Vevey Schweiz 130 Published and peer review
99. nding Order click on a header of any column sorts data in table in either ascending or descending order corresponding to the selected column User Manual for FoodCASE 1 4 4 draft 1 January 2013 f Save amp close Edit Modify aggregation Note Numbers are ordered first then letters are ordered based on English alphabet and special letters e g S are ordered in the end of the list Close ends up work in detail window of a record and abandons it If a particular record has been modified a control question asking on saving changes or not precedes closing the window Save saves changes made on a record and leaves the detail window of the record open Save and close saves a change made on a record ends up work in detail window of the record and abandons it Edit displays details of selected item row in particular section of the central working area and makes it accessible for modification Selection arrow button moves selected items from list of markers to a record Multiple selections are possible Cancel cancels selected option without any change Confirm confirms the process or action Searched text field for entering information that is searched Memo field field for recording free text strings in unlimited number of characters When number of inserted characters exceeds displayed size of field then scrolling through data is possible Modify aggr
100. ne gr n Gartenboh 3 is terribly old 87 Bohne weiss getrocknet E 88 Bohnensalat Anna s Bes o B 4 EJ SGE BAG 89 Bolognaisesauce Hackfl added component 90 Bouillon Fleisch zuberei IN Data Repository 91 Bouillon Gefl gel zuber o 3 Value status 92 Bouillon Gem se zuber C Record status 93 Branntwein aus Getreide 4 I Refresh 1367 rows Open New Single components Single V x Food Name z Component Nam Aggregation Cooking Aggregated Name English E Negation Marker Operator Remove L Create Recipe co ez Duplicate i Clear Figure 4 3 1 2 Building the search query Having selected a query term move to the Query Build window which is below the Marker selection window Figure 4 3 1 3 To add the selected term to the query click the Add button Further terms may be selected and added to the query To remove a term from the Query Build window select its row and click the Remove button To negate the term in the query i e the results should NOT include records with the selected Marker click alongside the term in the Negation column and select the NOT option To apply a Boolean operator to the search term e g so that the terms X and Y are searched as X OR Y or X AND Y click alongsid
101. nergy total metabolisable ENERC kJ Some of the required components in the formula are missing POLYDEX S g Figure 6 2 5 4 FoodCASE prevents calculations if a component in formula is missing 51 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Data aggregation Calculated components Amino acid total essential AAE8 Beta carotene equivalents CARTBEQ Carbohydrate CHO NOTHING SELECTED gt Carbohydrate total CHOT Disaccharides total DISAC Dry matter DRYMAT Energy total metabolisable ENERC kJ Energy calculated according to EC Nutrition Labelling Directive kJ Energy total metabolisable ENERC kc Energy calculated according to EC Nutrition Labelling Directive kcal Parameters for PROT CHOT FAT ALC Fatty acids total FACID NOTHING SELECTED gt Parameter DE EBEEEEEBELE Fatty acids total monounsaturated FAMSCIS Data quality evaluation Figure 6 2 5 5 6 2 6 Adding Picture to Aggregated Food Aggregated foods representing generic composition should be displayed like common foods with no labels and brand names on picture Aggregated foods with more specific character should reflect the very own picture of food For adding a picture to an aggregated food follow the procedure described in chap 7 1 2 Adding Picture to Single Food that is applicable for uploading picture for foods at all database levels
102. nfluence on them However calculated derived components are optional It is up to user what formula applies for calculation or whether uses it at all 7 4 Data Quality Analysis Quality Assessment System is a special evaluation system of food composition data for data interchange There is a standardized method for quality assessment defined by EuroFIR Oseredczuk M et al 2009 Quality evaluation module in FoodCASE follows this standardized method and evaluation is automatic 7 4 1 Quality Index Attribution Procedure For quality index attribution it is expected that compiler studies carefully available metadata and evaluates available information for datum objectively In general quality index evaluation requires complex information about food not only about component value 84 User Manual for FoodCASE 1 4 4 draft 1 January 2013 User scores different aspects of food composition data directly in the application and FoodCASE derives quality index QI for evaluated single value Quality evaluation is based on a set of criteria that are assessed within each of following categories 1 food description 2 component identification 3 sampling plan 4 number of analytical samples 5 sample handling 6 sample analysis and 7 analytical quality control Compiler answers the question within each category Each category receives a score from 5 for high quality to 1 for low quality All scores are then summed to form the QI ranging
103. ngezuc alpha carotene alpha carotene alpha carotene 7 0 7 0 7 0 lvalue type value type alue type Nov 11 200 Nov 11 200 Nov 11 200 Aprikose gezucke alpha carotene 7 0 value type Nov 11 200 Endivie roh jalpha carotene 7 0 alue type Nov 11 200 Heidelbeere roh alpha carotene 7 0 value type Nov 11 200 Kartoffel gesch lt alpha carotene Pflaume roh alpha carotene Johannisbeere sc alpha carotene 7 0 value type Nov 11 200 7 0 value type Nov 11 200 7 0 value type Nov 11 200 Banane ged rrt beta cryptoxanthin CRYPXB 7 0 value type Nov 11 200 Kohlrabi roh Endivie roh beta cryptoxanthin beta cryptoxanthin CRYPXB CRYPXB Johannisbeere TO beta cryptoxanthin CRYPXB 7 0 7 0 value type value type Nov 11 200 Nov 11 200 7 0 lvalue type Nov 11 200 Zwiebel roh beta cryptoxanthin CRYPXB 7 0 value type Nov 11 200 Bauernspeck roh calcium 7 0 value type Jun 30 200 Mostbr ckli roh calcium 7 0 value type Jun 30 200 Speck roh calcium 7 0 value type Jun 30 200 Trockenfleisch H calcium 7 0 value type Jun 30 200 Apfelsaft carbohydrate 7 0 as
104. ngle component value s of the selected food s in the lower Single components panel of the central working area and drag cursor over other values or press and keep Ctrl key and click on individual rows Click on the Clipboard button oelected components are copied into the Clipboard Repeat the procedure to copy further food s into the Clipboard Click the Create Aggregated Food button Click the Yes button if you accept warnings or the No button if you do not want to continue aggregation Figure 6 2 5 1 9 Complete at least the mandatory information red fields in the opened Specify the Aggregation Parameters detail window Figure 6 2 5 2 6 2 5 5 AE E e 48 User Manual for FoodCASE 1 4 4 draft 1 January 2013 10 Click the Finish button 11 Go to the Aggregated Values register 12 Click the Refresh button in the upper Aggregated foods panel to upload the new aggregated food into the food list 13 Aggregated values are displayed in the middle panel and contributing values are displayed in the lower panel of the central working area 14 Alternatively click the Open button to open the aggregated food and complete additional information about the aggregated food 15 Click the Save or Save and Close button to save the information Note Before starting aggregation procedure make unification of units round values based on defined significant digits and check availability of values in order aggregation of single values is
105. nimizes risk of data inconsistency poor data quality incorrect use of component values or algorithms and not last but least saves manual work and prepares a good base for data publishing The FoodCASE database architecture was adapted to standards defined by EuroFIR thus enabling a standardized data interchange with data requesters e g EuroFIR eSearch facility FoodCASE not only supports the compilers with data management tasks but also enables them to control different quality aspects Colombani P et al 2009 The software was built according to a modular philosophy i e enables a further development of new features without the need to modify the software substantially FoodCASE is a research project at the Swiss Federal Institute of Technology Zurich ETH Zurich Presser K et al 2008 1 3 Utilization e Production of standardized food composition database for publication e FCD quality assessment e FCD interchange and comparison eSearch facility e Retrieval document system 1 4 Standards There are specification documents and papers that describe standard compilation procedure listed in the chapter References and Standaras The main topics that are covered e Individual compilation steps Greenfield H and Southgate D A T 2003 Westenbrink S et al 2009 Reinivuo H et al 2009 e The specification of the computerized systems Becker et al 2007 Becker et al 2008 User Manual for FoodCASE 1 4 4 draf
106. nns 48 6 2 6 Adding Picture to Aggregated FO00OO cccccccnoccccncccconcconccononccononononnnonononannnnnononannnnnnnnnanennnonnnanenanos 52 6 2 7 Indexing Aggregated Food with LanguaL Code esesseseeeeeeennreennn 52 6 2 8 Duplicating Aggregated Food Value occcccconccncccccooccnnccononccononononcnonononannnnnononancnnnnnnnanrnnnconannnnnnnss 52 6 2 9 Recomputation of Aggregated Food and RecipeS ccccccnocccnncccnoccconcnnnonccnnnnnnnnccnnnnnnancnnncnnnancnnnnos 53 6 2 10 Modifying Aggregaled Food 2 eroe ios 55 6 2 11 Modifying Aggregated Valiera a 55 6 212 Deleting Aggregated FO nr te a e ll do A nd 55 0 9 Managementon Recs ar til ad Do 56 Ol CICS em Lem 56 O 9 2 ADDIVIDG vela RE CIONS dl 56 0 39 ADDIVING Retention FAGIONS nda a otia A A sux uds 58 6 3 4 Tips for application of preparation methods oooccccccoccncoconcnnccnanoncnnannnnononcnnononcnnnonannnconanennnnnneos 58 6 3 5 Creating Recipe Using the Recipes Register ooccccccccoccconcccconccononononccononnnancnnnononanennnnononncnnnnos 58 6 3 6 Creating Recipe Using the Clipboard ooccccccccccccnncccnonccnncnononcnnnononancnnnononancnnnononannnnnnnnnanennnnss 62 6 39 AQUINO PIGIULE TO He6lpe A ieee soa M uec de Uu Lair ed tpe es 65 5 90 90 Duplicating RECE mL UU TR 66 6 9 9 Hecorrputadohn OP d CODO int shah stude Redde AA Ds uu Du in ud od usb Po uds ds ue ds 66 6 3 10 Modifying Recipe Ingredients occccccoconncnncccconnconcnononccnnon
107. nt 200 Preparation Cooked by moist heat 12 Kefe roh Sugar pea raw Amount mE Preparation O Unit g gram Poulet Brust ohne Haut roh Frankreich Chicken breast without skin raw France Amount Preparation Unit g gram n Add new ingredient Remove selected ingredient Recipe Calculation Required Information Recipename rizoto O English name lissto O O Target matrix unit W per 100g edible portion Note Using per 100g is highly recommended ID 923 Ingredients Rapsol Rape oil Amount 15 Preparation Cooked by moist heat 12 Add method Braised 23 Reis poliert Reis weiss trocken Rice polished raw 2o E Amount 200 ea Cooked by moist heat 12 Unit g gram Kefe roh Sugar pea raw Amami 5o hM Cooked by moist heat 12 Unit g gram _ Poulet Brust ohne Haut roh Frankreich Chicken breast without skin raw France Amount 50 Preparation Cooked by moist heat 12 Add A Unit 9 gram Add new ingredient Remove selected ingredient Data quality evaluation Figure 6 3 10 4 68 User Manual for FoodCASE 1 4 4 draft 1 January 2013 File n Save f Save amp close x Close Food mto Y English name listo Scientific name Aggregated food ID 4227 Public Lad EC E marea torrecomputaton C Kefe roh 1724 Poulet Brust ohneHa
108. nually FoodCASE allows assigning identical information to several values at once using the Clipboard and batch processing functionality e g one can add information to Remarks field for all values that are stored in the Clipboard Batch This functionality is applicable only for single values and the operation must be carried out with care 79 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Batch processing procedure 1 Goto the Single Value register 2 Select the foods in the upper Single foods panel of the central working area to which you want assign identical information click on a row and drag the mouse over next rows or keep Ctrl key and left click on individual rows 3 Select the target components of the selected foods in the lower Single components panel of the central working area click on a row and drag the mouse over next rows keep Ctrl key and left click on individual rows or press Ctrl A keys to select all rows Click the Clipboard button oelected components are copied into the Clipboard Batch Figure 6 7 1 Click the Batch Process button Add or change information that is desired for selected values in the Single value detail Batch mode window Figure 6 7 2 Click the Save and Close button to save the information 9 Successful batch processing is confirmed in message window Figure 6 7 3 10 Click the Refresh button in the lower Single components panel to upload the changes Figure 6 7 4 am
109. o select all rows or drag cursor over next rows 3 Right click on the one of the selected foods and choose the Send to Clipboard option Figure 6 3 6 1 4 Selected food s is copied into the Clipboard Cooking Figure 6 3 6 2 5 Click the Create Recipe button at the bottom of the Clipboard 6 Complete at least mandatory information red fields in the opened Recipe calculation detail window Figure 6 3 6 3 and 6 3 6 4 e Enter the name of the recipe in original and English language e Select the Target matrix unit from the drop down list it is recommended to use W per 100 g edible portion 7 Insert the amount and unit of each ingredient and add the preparation method s if you want to apply retention factors in the calculation retention factors are linked with the preparation method Figure 6 3 6 3 and 6 3 6 4 8 Modify yield factors if needed for one of water fat or alcohol 9 Click the Calculate button working area to upload new recipe to the food list 62 Click the Refresh button in the upper Aggregated foods Recipes panel of the central User Manual for FoodCASE 1 4 4 draft 1 January 2013 11 The new recipe is displayed in the upper panel of the Recipes register as well as in the Aggregated Values register recipe composition is displayed in the middle panel and ingredients are displayed in the lower panel of the central working area Figure 6 3 6 5 Note Matrix unit depends on what was selected during
110. ocknet Coop PROT 4 g w 6706 Aprikosen getrocknet Coop NA 50 Img w 9710 jAprikosen getrocknet Coop WATE Figure 5 4 1 2 Storage of complete set of component values available for two single foods dried apricots in the Clipboard 38 User Manual for FoodCASE 1 4 4 draft 1 January 2013 5 4 2 Clipboard vs Aggregated Values Register An aggregated food or more aggregated foods including complete pool of aggregated values can be stored in the Clipboard Cooking The main role of the Clipboard Cooking is short term storage of aggregated foods and recipes to be used for recipe calculation Sending aggregated food s to the Clipboard 1 Go to the Aggregated Values register 2 Select the food in the upper Aggregated foods panel of the central working area which you want store in the Clipboard 3 Right click on the food and choose the Send to Clipboard option or press and keep Ctrl key and click on individual rows or press Ctrl A keys to select all rows and right click 4 Selected food is copied into the Clipboard Cooking 5 Repeat the procedure to copy further aggregated foods into the Clipboard 6 Click the Clear button or quit the application to empty the Clipboard the Clear button clears all items from the Clipboard Note For recipe calculation procedure using the Clipboard see chap 6 3 6 Creating Recipe Using the Clipboard 5 4 3 Clipboard vs Recipes
111. odCASE Administration Tool over the whole database and on a current database version In the Administration Tool there are also parameters requirements for data analysis defined and periodicity of the assessment can be set by timer to be regular When timer is set analysis can run automatically without need to start up any of the applications see User Manual for Administration Tool of FoodCASE That means that while only 90 User Manual for FoodCASE 1 4 4 draft 1 January 2013 administrator is authorized to set parameters and timer to run the analysis the results of the assessment can be whenever analysed by compilers in Data Quality Analysis Toolkit FoodCASE Data Quality Analysis Toolkit Fille View Tools Developer Welcome to the FoodCASE Data Quality Analysis Toolkit 1 Please select a data quality analysis tree definition Aggregated Component Data Quality rmock 2011 05 21 72 23 51 921 Specify filter or grouping criteria if desired No Filter Select a quality assessment 26 2013 01 18 14 15 38 568 test 2 Treatment of not applicable requirements Ignore Select a presentation style Data Quality Spider Chart Gather data and do calculation Figure 7 5 Main window of the module for data quality analysis 7 5 1 Graphic Controls of Data Quality Analysis Toolkit In general the same graphic controls are applied in this module which are used in FoodCASE Compiler Client see chap 4 1 Graphic
112. onnnannnnnnnnnonnnnannnnnnnnnnnnnnnos 40 6 1 Management of Single Values Initial Database oonncccocnncnccccnnnncnnonnnnnnnnnnnonnanonnnnoncnnnnnnrononnanennos 40 OL AGING NEW FOO ia IT 40 6 T 2 Adding Pict re o single PODA 3 vivere Vai Quoi ide de aseo le vue bec uus de ve ec fade e obe nee oe aei IA 41 6 1 3 Indexing Single Food with LanguaL Code occccccccocccnnccccoccconccononcconononancnonononancnnnnnonancnnnnnnnancnnnnss 43 6 1 4 Adding New Single Component Value occcccccoocccnncccconccnncnononononononancnnnononancnnnononanennnonnnanennnnss 43 6 1 5 Duplicating Single Component Valle e uideor cde A eue ec 45 0 15 DUpliea tng Entire Single ROJO ais aiii 46 6 1 7 Updating Single Food Intetfnalloli it aio 46 6 1 8 Updating Single Component Value Information ccooonccnnccccnnnconcnononcnonononanennnononancnnncnnnanenonoss 46 6 1 9 Deleting Single Value fFFOOGQ sque asirio 46 6 2 Management of Aggregated Values cc ooonnccnccccooncnncncnnnncnnnnononncnnnnnnnnnonnnnononncnnnnnnnnnrnnnnnnnnnnnnnnnnnas 47 User Manual for FoodCASE 1 4 4 draft 1 January 2013 6 2 1 What is AggregallOn iie rte dao Rn einen A ic 47 A ETT OE eeesebobaneoodiecact ee 47 ARENA 48 6 2 4 Concept of Aggregation for More Single Values ooocccccccconnconccononccnnononancnnnononanennnonnnanenonoos 48 6 2 5 Aggregating New Food esssssessssssssseseseee eene nennen nnne nnn nnne nnns nnn nnne nnn sean n n
113. onnncnnnonononnnnnononnnrnnnnnnnnnrnnnnnnnnncnnnnss 66 6 3 T T MOGIFVING ReCIBe Valbe5 a A Dru uro a Oa uas 70 6 3 12 Deleting Recien 70 6 4 Management ORElErENCE Sunan dE 70 6 4 1 Addirig NeW HelerelleB drea uses dee a a a a eas ees dee 70 6 4 2 Uploading and Removing Reference File esses 73 6 4 3 Updating Ieference IHIOFTDQl OPE udo eee uet vase ee ebd aoa Lb ee ve e PE ease UU eei de iet es 75 6 44 Deleting Rererencen aida tionis bsc bl vn a Cum die Ee a ado aeu tates 76 D 5 VEFSIODINO A a a a a 76 07 Mie don IM Ee ET T T E 17 652 Oreaundg a NEw WEN a 78 A TITLE 78 6 6 1 Publishing ori Food GASE Website ici A e peo 79 6 6 2 Publishing on EuroFIR eSearch website sees nene 79 D 7 Bac Proces SINC inn no tpe Paus 79 6 8 Some General Rules for Data Compilation oooccccccoconnconccononnnononononnnnnnnononncononononnnnnononanncnnnnnnnas 82 6 o PIG AV ZE O oT EP 82 6 8 2 Calculated components ccccccsseeececcceeeeeeeeceaeseceeecaeeseeeessauseceeesseuseeeessseaeeeesssaaeeeeesssageeeeseaas 82 6 9 9 A F lelgi P lan natimaaleuacetnn tie a oMelasletiing 83 7 Data AA e e PP o O MH 83 LA Wate Quality W Anning Ses aida aiii 83 Te Data onsistency ONO kata aiii 84 Lo Data Calculo ocn aiii aiii 84 TA Dala Quality Anas ISusrpaad idilio 84 7 4 1 Quality Index Attribution Procedure ccccccccccccccconnnnncccnononnnnnnnnnonononononnnnnnnnnnnnnnnnnnnnnnnononnnnnannnos
114. possible If single food is deleted then all related values are deleted as well For more details and procedure see chapter 4 2 7 Deleting Record 46 User Manual for FoodCASE 1 4 4 draft 1 January 2013 6 2 Management of Aggregated Values Aggregated database is created in the Aggregated Values register Figure 6 2 FoodCASE V1 4 MA File View Tools Help Single Values Aggregated Values Recipes References Versions Aggregation Cooking P Food Search Aggregated foods P Component Search Aggregated Name English Recipe ID English Name gt Food Markers Amaretti Mandelgeb Amaretti almond liquor fla P Value Markers Ananas Aggr Ananas Aggr LanguaL Codes Ananas aggregated Pineapple aggregated Ananas shake TEST Ananas shake TEST Ananas gezuckert K Pineapple sweetened ca Ananas roh Pineapple fresh Ananas ungezuckert Pineapple unsweetened Apfel aggregated Apple aggregated Apfel gekocht Apple cooked 4 Refresh 1466 rows Aggregated components Ananas Aggr 124011 all trans ret RETOLATE Vitamin A a 124008 fibre total d FIBT Fibre 124010 iodide ID Trace elem 124012 magnesiu Macroelem Line IMG PM 3 zh TT Refresh Contributing single values of Anana
115. r raw P LanguaL Codes Birne ungezuckert Kons Pear unsweetened canned jui Birnenweggen Birnenweggen pastry with pear Birnweggli Migros Birnweggli Migros Blanc baitu Blanc battu Blanc battu mit Fr chten Blanc battu with fruits with sweetener Blatterteig ausgewallt B Puff pastry rolled Betty Bossy Coop Bl tterteig Butter Puff pastry with butter Bl tterteig mit pflanzlich Puff pastry with vegetable fat 4 Il 1367 rows Open Single components Birnensaft Aggregated Foo Name English Single V 7 Food Name Component Name 7 Code 16555 Birnensaft alcohol ALC 38714 Birnensaft all trans retinol RETOLAT 38713 Birnensaft jalltrans retinol equi RETOLATE 38715 Birnensaft beta carotene equiv CARTBEQ 16557 Birnensaft calcium CA 40633 Birnensaft carbohydrate CHO 16568 Birnensaft carbohydrate total CHOT 16558 Birnensaft chloride CLD 16559 Birnensaft cholesterol CHORL 16589 Birnensaft energy kJ total met ENERCJ 16563 Birnensaft fat total FAT 16560 Birnensaft fatty acids total mon FAMS 16565 Birnensaft fatty acids total poly FAPU 16577 Birnensaft fatty acids total satu FASAT 16572 Birnensaft fibre total dietary JFIBT 16564 Birnensaft folate total FOL 46566 lRirnans aft
116. rd on food composition data Description of standard European Food Information Resource Network 12 p Colombani P Bell S Presser K Wirth B Neeracher 2009 The re launch of the Swiss Food Composition Database more than just imputing data 3rd International EuroFIR Congress 8 10the September 2009 Vienna Austria p 168 EuroFIR 2012 European Food Information Resource Network http www eurofir eu 103 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Greenfield H Southgate D A T 2003 Food composition data Rome FAO 2nd edition 288 p Oseredczuk M Salvini S Roe M Maller A 2009 EuroFIR Workpackage 1 3 task Group 4 Guidelines for Quality Index Attribution to Original Data From Scientific Literature or Reports for EuroFIR Data Interchange 30 June 2008 revised 12th October 2009 36 p Pakkala H Christensen T de Victoria M Presser K Kadvan A 2010 Harmonised information exchange between decentralised food composition database systems European Journal of Clinical Nutrition 64 Suppl 3 858 63 DOI 10 1038 ejcn 2010 212 Presser K Colombani P Bell S 2008 Software requirement specification for a food composition database management system Swiss Federal Institute of Technology Zurich 68 p Reinivuo H Bell S Ovaskainen M L 2009 Harmonisation of recipe calculation procedures in European food compositio
117. re are several query dialogs located in the search area that are specific to each register Query dialogs provide searching options at different information levels e g search for food name or search for particular component value 35 User Manual for FoodCASE 1 4 4 draft 1 January 2013 5 3 1 Single Values Single values correspond to EuroFIR definition of Level 2 Initial Database Level 2 Archival data and Level 3 reference database by Greenfield and Southgate 2003 The register is applied for management of food compositional information as reported in the original document Data should be expressed as they were reported first and then converted into the standard units note the information is missing on how to store reported value and then converted value Information should be translated into standard coding and naming schemes Relevant transformations are computed calculated during the aggregation process 5 3 2 Aggregated Values The register is used for management of aggregated food compositional information Aggregated values in the Aggregated Values register are computed by FoodCASE from data available in the oingle Values register Additionally recipes calculated by FoodCASE in the Recipe register are also considered as aggregated foods as the ingredients are taken from the Aggregated Values register Recipes are present both in the Aggregated Values and Recipe registers 5 3 3 Recipes The register enables management o
118. reporte May 26 201 Thon im Ol abgetr chloride 7 0 value type Jun 30 200 Wassereis Paneltone X chloride chloride Lattich roh chloride 7 0 value type value type Jun 30 200 0 lvalue type Meringue chloride value type Reis parboiled tro chloride value type Bl tterteigpastetli chloride value type Mais Chips Ap ro A a chloride 597 rows 0 value type ICT AME A Jun 30 200 Open Duplicate Clipboard Line Chart Spider Chart Tree Table View Options e Percentage Scale O User defined Scale Threshold 50 8 Lower than show bad d Higher or equal good da View Description The problem table view lists all data records for the selected tree node which have a quality less then the threshold specified The threshold can be changed using the slider above Figure 7 5 7 4 Missing data are listed in the table and can be modified by using the buttons at the bottom References and Standards Becker W Moller A Ireland J Roe M Unwin Pakkala H 2008 Proposal for structure and detail of a EuroFIR standard on food composition data Il Technical annex EuroFIR Technical Report D1 8 19 40 p Becker W Unwin I Ireland J Maller A 2007 Proposal for structure and detail of a EuroFIR standa
119. rtion Lone Note Using per 100g is highly recommended Raps l Rape oil Amount 15 Preparation Braised 23 method Cooked by moist heat 12 Unit g gram Yield factors Water 25 Rhabarber roh Rhubarb raw Amount 150 Preparation Braised 23 method Cooked by moist heat 12 Unit a gram Reis poliert Reis weiss trocken Rice polished raw Amount 200 Preparation Cooked by moist heat 12 method Unit g gram m Add new ingredient Remove selected ingredient Ingredient Rapsol No retention factor classification is assigned hence all retention factors are assumed to be 1 Ingredient Rhabarber roh No retention factor classification is assigned hence all retention factors are assumed to be Ingredient Reis poliert Reis weiss trocken No retention factor classification is assigned hence all retention factors Figure 6 3 6 4 ASI Food File View Tools Help Single Values Aggregated Values Recipes References Versions W Recipe Search Food criteria Column lt all columns y Clipboard If Aggregation Cooking Batch Aggregated Food ID 400 rnc o 1132 Magermilchglace Frucht lce cream skimmed mil 763 Rahmglace Frucht Ice cream dairy fruit 111 Sirup Migros zubereite Fruit syrup prepared scrambled eggs z w C Case sensiti
120. rubska 2 Single Food Data Quali Single Food May 23 2011 9 21 59 PM lrmock Slovakia Single Component Jan 21 2013 1 38 31PM jjanka porubska Rename Duplicate Figure 7 5 3 1 New tree definition Slovakia was added for single component entity Tree Admin loaded tree Displays currently loaded data analysis tree The existing tree can be modified here 7 5 4 Menu Tools File View Tools Reload User Settings Discard changes To be com pleted sans Reset User Settings Default values 7 5 5 Menu Developer File View Tools Developer Trigger GC To be completed Start Prototype Run GUI Test 7 5 6 Creating Data Quality Analysis Tree Data quality analysis tree is an arrangement of individual qualitative requirements The arrangement in the tree structure helps you to group qualitative requirements with similar properties and set different rate of importance and contributions of a requirement or a group of requirements for the total quality analysis by using various statistic operations e g weight Procedure for tree creation 1 Click the Menu Tools Data Quality Analysis Ctrl D in FoodCASE Compiler Client application to start up the extra module on data quality Figure 7 5 6 1 2 Click the menu View Tree Admin new to add own data quality analysis tree Figure 7 5 6 2 96 User Manual for FoodCASE 1 4 4 draft 1 January 2013 11 Click the New button to add name and ent
121. s in order the database fits for a purpose The function Configure Warnings has been created for monitoring extra requirements Actually there exists a fixed list of warnings in FoodCASE version 1 4 4 Click the Menu Tools Configure Warnings opens a window in which one can enable or disable existing warning texts Figure 5 2 3 4 The warnings that are configured as enabled will emerge during data aggregation if the conditions are not met in contributing records Figure 5 2 3 5 Setting of warnings affects only current user of the software 32 User Manual for FoodCASE 1 4 4 draft 1 January 2013 bed Save Y Save amp close yg Close Configure Warnings affects current user only Wamig WamigText o r WamingParam v is Enabled 5 Component 0Y is available for all selected foods but component 0 113 of food 127 3 has not been selected 4 For component 0 1 of food 2 3 year of generation is not a valid 2 For component 0 1 of food 2 3 year of generation is not known 3 For component 0 1 of food 2 3 ES of generation older than 5 years 1 For food 0 1 not all components of type 2 have been selected Figure 5 2 3 4 To activate warning make a tick in the column s Enabled For component ALC 12 329 of food Aprikose getrocknet 20 year of generation is not known For component ALC 6
122. s Aggr Compo 7 Value 40497 all trans ret RETOLATE Vitamin A a 0 0 ug RE 40494 fibre total d FIBT Fibre 14 g 40496 liodide ID Trace elem 40498 magnesiu MG IMacroelem 40495 zinc ZN Trace elem 0 123 mg E Create Recipe Refresh Clear Figure 6 2 6 2 1 What is Aggregation Aggregation is a process of creation a representative value for a certain version of the database For single food one or more component values may exist If more values exist they need to be aggregated Then the representative component value is either weighted mean or a compiler chosen value best estimate median etc Weighted means that compiler can add to a particular value higher or lesser importance priority than to others Weights depend on season production variability and availability of foods on market food consumption etc 6 2 2 Versions oince new data sources are continuously screened and new single values continuously added to the database the aggregation is regular and thus different versions of the database are produced Frequency of aggregation is varied FoodCASE computes aggregated values from single values In existing aggregated food contributing values can be modified i e single value updated or selection of single values can be changed Then in two versions an aggregated food can have different composition 47
123. s Help Single Values Aggregated Values Recipes References Versions pbXard C lee Ag regation Cooking Batch mtus r Aggregated Name English Adgreg 7 Name v English 7 Scientif 7 Category 7 Recipe ID 7 Recipe Yield Fa gt Yield Fa 7 Yield Fa Remarks 7 ID Impo 7 Creation 7 Creatio 4087 A amp A amp A amp A l The 4 A s 856 0 2 1 1 Jun 1 201 ineeracher 4099 a1 a1 860 1 1 1 Jul 19 201 kpresser 4103 a3r a3r 862 1 1 1 Jul 20 201 kpresser 4162 abckarl abckarl 887 1 1 1 Jul 26 201 kpresser 4085 abdcasdg jasdfasdwe 854 1 1 1 May 20 20 kpresser 4149 Acovado A Avocado A 879 1 1 1 Apr 13 201 esther 4135 Aggregat F Total Food 871 1 1 1 Jan 27 20 esther 1294 alpha test alpha test 236 0 1 1 0 1 Mar 23 20 pcolomba i i Ane 2 2n4n turrimi 4 Il Refresh 332 rows Open New Recipe components Figure 5 1 2 Arrow buttons horizontal hide and open Searching and Clipboard sections 5 2 Menu Bar 5 2 1 Menu File File View Tools Help Quit Ctri 2 Quit Ctrl Q Click the Menu File Quit Cirl Q or use of the Ctrl Q keys closes the application 5 2 2 Menu View File View Tools Help Reset Tables System Look amp Feel Menu View Look amp Feel provides options to customize O the design of the main application e g colour font Office
124. s data quality evaluation after corrections are made in recipe specification including single and or aggregated foods and window for modification recipe is still open Add new ingredient opens a list of foods that can be used as ingredients for recipe calculation Remove selected ingredient removes selected ingredient from recipe Edit questions opens window for scoring quality categories and attribution of quality index to single value User Manual for FoodCASE 1 4 4 draft 1 January 2013 Save and close Move Up Move Down Hide Yes confirms selected option or operation No refuses cancels selected option or operation Add opens a window for selection of thesauri descriptor e g cooking method in recipe food group in single food or data record from list of records e g contributing value and reference in aggregated food Remove deletes selected thesauri descriptor or record from particular field e g cooking method food group ingredient from recipe It has opposite functionality to the Add button Calculate carries out recipe calculation Finish recalculates aggregated foods when aggregation parameters are moditied Save and close saves scores of quality categories closes the window for quality evaluation and calculates the quality index of single value Move Up moves selected column or group of columns up to the higher position in the advan
125. segeeeessaseesssageees 26 3 9 DEIA MKE Sissi in dada id diia iii 27 A M lgesu tels utr pM ios elane Eme LEE DUE 27 44 T1 Mandatory DOMANO zio exei fac tos pel iii 27 4 4 2 Data OFM ROTE TT E IT 28 4 4 3 Significant Figures cccoooccnccconcnnccnonnncononcnnnonnnnnnonnncnnn nennen nnne nnn nnn nnn inherit eina nnns nn arn r inna nnn nsns 28 4 4 4 Link to Standard or Index lsssessisssssssssssseseeee nennen nennen nennen nan nnns nna rn nnns nenas 28 4 4 5 Uniqueness of NAMES cccccsssesecceccesseeeeceeeeeeeeeaeeeeceeesseaeceeessauseceeesaeaeeeesessaaeeeeessaaeeeesssagaes 29 5 Mal ADDIICallOF tasado ti eaten 29 A A 29 O DEI EO To SEA 30 52 AMi MEn AAA A tached E T a AE S 30 DA 2 MENW WCW srera A A 30 029 MENU FOO Sa ais do E EEEa a EES 30 Spa MONA p 34 MAMA ISS NE c 35 53T Sonde TU a O a A a 36 532 Aggregated Y MI iio 36 o oie OU o 36 e A OC 36 AS io mamccM 36 SO etc i 37 5 4 1 Clipboard vs Single Values Register cccoooncoccccnnoncocononcoconcnnononnnnnonanoncononcnnonnnnnnonnnnnnonanens 37 5 4 2 Clipboard vs Aggregated Values Register oonccccccconnconcccnnoncnnnoconanennnononancnnnononancnnnnnnnanennnoss 39 54 9 Clipboard Vs Recipes Register recamara ci 39 6 Compiling food composition data ooocccccccccconcnnnccnnnncnonnnonnncnnnnnnn
126. st one sample should be provided Data quality is decreased Figure 7 4 1 2 86 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Is the food group e g beverage dessert savory snack pasta dish known Was the source of the food or of the main ingredient provided best if scientific name included cultivar variety genus species etc Was the part of plant or part of animal clearly indicated If relevant was the analyzed portion described and is it clear if the food was analyzed with or without the inedible part Is the extent of heat treatment known If the food was cooked were satisfactory cooking method details provided Was relevant information on treatment applied provided Was information on preservation method provided If relevant was information about the packing medium provided If relevant was information about the geographical origin of the food provided If relevant was the month or season of production indicated Was the moisture content of the sample measured and the result given FOR MANUFACTURED PREPACKED FOOD Was the generic name provided Was the commercial name provided If relevant was the brand provided Was the relevant information on consumer group dietary use label claim provided FOR HOME MADE DISHES OR FOODS SOLD IN RESTAURANTS Was the complete name and description of the recipe provided W 2 Component identification Is the component described unambiguously Is the unit un
127. sters 2 Double click on record you want delete or click related Open button 3 Click the Menu File Delete Figure 4 2 7 1 4 Confirm deletion by clicking on the Yes button or the No button if deletion is not desired Figure 4 2 7 2 pfen zemiaky so syrom a zeleninou baked potatoes with cheese and vegetables Scientific name Aggregated food ID 4233 Public L Version Marked for recomputation nea qat aao Retention factor classification Without a classification all retention factors are assumed to be 1 If this food is used for recipe calculation then density can be required Figure 4 2 7 1 22 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Recipe detail recipe id 927 imported id Save Save amp close Food Hame pecen zemiaky sa syrom a zeleninou English name baked potataes with cheese and vegetables Scientific name NENNEN Aggregated food ID 4233 Public LJ hear y Marked for recomputation Other Properties Food i Do you really want to delete this food and all values that belong to it This action cannot be undone Yield factors Water 0 9 Fat 1 Alcohol 1 Data quality evaluation Open in Data Quality Analysis Toolkit Retention factor classification Without a classification all retention factors are assumed to be 1 If this food is used for recipe calculation then density can be required Figure 4 2 7 2 4 2 8 Colour Conventions and Indicators Black
128. t however this information should form a part of the second manual about administration tool and controls User Manual for FoodCASE 1 4 4 draft 1 January 2013 Contents a ah core OTe 0 TTE A NE E Nn EUN 4 ed VV NA IS OOO A DE T M 4 12 zie E 4 ds IZA a o ee eee ee 4 ES A seg ae le acne ae a R 4 2 ADOUL ING Mal aldo ii Aena 5 y LOGIA ALA Edad 5 3 EOG A ebos 5 A a NU HIE m 6 A Getin REED M n 6 O 6 4 2 General Functionalities of Main Registers ooooccccccccocnconccononccnncnonnnnnnnnnonannnnnononannnnnononancnnncnnnanenss 11 SC A e A 11 A A e m Ub too lal eta 16 4 2 3 Multiple Selection of ROWS cccccccessecceesceeseceeescceeeceeeccosesceeencsensesscossnerensccsseeeessceueneressceees 16 AIL e Tc 17 4 2 5 Ascending Descending Order cccccsesececcceeeeeeeecaeesecececseuseceeeceeaecececseaseceeessaaseeessssageeeesssaaaes 18 4 2 emer reina Mmi Ie e io TE RERO A T Tm 18 42 7 Deleting Record PEU UNTIL 21 4 2 8 Colour Conventions and INdicatorS cccccoccccnnccnnnccoconononcnnnnnonononanncnonnnnnnnnnnnnnnnnnnnnnnnnnanenannnons 23 AS I S STREET E ELE Ee 24 4 3 1 Searching for Records Using MarkerS occcccccconccnncccconnonnconnonconnnononnconnonnnancnnnnnnnnncnnnnnnnnnennnnnnnns 24 4 3 2 Assigning Markers to RECOIC cccccccssseecceeseecccenecccceueeeeceaueeecsaeceeseueeessageeee
129. t 1 January 2013 e Data quality evaluation Oseredczuk M et al 2009 e Data interchange Pakkala H et al 2010 More documents and recommendations are available at http www eurofir eu 2 About the Manual This manual gives instructions for conducting particular steps of data compilation procedure in FoodCASE the Compiler Client Tool The manual is divided into several sections reflecting data flow from the very beginning entering single foods and values to publishing and data export However the graphic user interface itself is designed logically and leads compiler to work from the left to the right Particular steps of data management can be conducted individually There is no need to go through the instructions sequentially chapter by chapter Users can start work with each section independently on each other All pictures used for outlining functionalities of FoodCASE and presenting examples with data documentation were prepared in the Metal Look amp Feel design User interface may not necessarily be identical with your customary interface 3 Login and Exit 3 1 Login For starting the application you need a personal user name and a password Figure 3 1 1 The login data are case sensitive As soon as the user is logged in all operations inputs or modifications are recorded under the registered name Change of logged user is possible by closing the application and entering new registering data Login to Foo dCAS
130. ta Quality Analysis Toolkit File View Tools Developer Welcome to the FoodCASE Data Quality Analysis Toolkit 1 Please select a data quality analysis tree definition Single Component Data Quality janka porubska 2013 01 21 13 30 13 551 2 Specify filter or grouping criteria if desired Filter by Value Type trace 472 rows 3 Select a quality assessment 26 2013 01 18 14 15 38 568 test 2 4 Treatment of not applicable requirements 6 Gather data and do calculation Figure 7 5 7 2 Example of defined criteria for data quality analysis Data Quality Views Tree Box Plot Histogram Bar Chart Line Chart Spider Chart Data Quality Views Tree Box Plot Histogram Bar Chart Line Chart Spider Chart Problem Views Bar Chart Pie Chart Spider Chart Table Problem Views Bar Chart Pie Chart Spider Chart Table Data Problem Bar Chart Problem Percentage 10 20 30 40 50 60 70 80 90 100 Data Problem Pie Chart Analytical Quality E Food Description Control 472 p 471 problems problems 14 14 Component Sample Handling Identification 472 problems 471 problems 14 14 Problem Type Number of i Sampling Plan ride 472 TN problems 14 Analytical Method 472 problems 14 Food Description Component Identification Sampling Plan Analytical Method Number of Analytica
131. tened canned import from 16 Apfelwein 4 96 vol Cider 496 vol import from 17 Apfelwein 6 2 vol Cider 6 2 vol limport from 1318 Appel Elstar m schil Apple Elster w skin susanne w 1367 rows Ii odd Apfelsaft alcohol LOA 38741 Apfelsaft all trans retinol RETOLAT 38740 Apfelsaft jall trans retinol equi RETOLATE 38742 Apfelsaft beta carotene equiv CARTBEQ 16913 Apfelsaft calcium CA mean 40643 Apfelsaft carbohydrate ICHO mean 70 0 41393 Apfelsaft carbohydrate CHO as reported g 16924 Apfelsat carbohydrate total CHOT mean 10 8348888888 g 16914 Apfelsaft chloride CLD mean 2 0 mg 16915 Apfelsaft cholesterol CHORL mean 0 0 mg 16919 Apfelsaft fat total FAT mean 0 1 g 16916 Apfelsaft fatty acids total mon FAMS mean 0 0 g 16921 Apfelsaft fatty acids total poly FAPU mean 0 1 lg 16933 felsaft fatty acids total satu FASAT mean 0 0 x Create Recipe 39 rows Open New Duplicate Clipboard Figure 5 1 1 Dragging edges changes window size 29 User Manual for FoodCASE 1 4 4 draft 1 January 2013 FoodCASE V1 4 0 Xx File View Tool
132. the Alt F4 keys closes the module for data quality analysis however main FoodCASE application remains open File View Tools Developer 7 5 3 Men u Vi ew Data Quality Analysis new Alt 1 O Data Quality Analysis loaded data Alt 2 J Tree Admin new Tree Admin loaded tree Data Quality Analysis new Here compiler defines parameters from the existing lists for the own analysis like it is entity or name of the tree definition version of quality assessment presentation style Figure 7 5 and activates the calculation Data Quality Analysis loaded data Displays currently loaded data analysis with defined parameters and tree Tree Admin new Compiler defines name and own structure of a tree which is going to be used for data analysis The tree is assigned to a particular entity e g single components Tree can be duplicated and modified renamed or deleted Figure 7 5 3 1 95 User Manual for FoodCASE 1 4 4 draft 1 January 2013 E oodCASE Data File View Tools Developer Tree Definitions DIM O LI A CNN EA 5 Aggregated Component Data Quality Aggregated Component rmock 4 Aggregated Food Data Quality Aggregated Food May 21 2011 9 51 03 PM jrmock 6 Recipe Data Quality Recipe May 21 2011 10 44 40 P rmock 3 Reference Data Quality Reference May 18 2011 10 27 50 P rmock 1 Single Component Data Quality Single Component Jan 21 2013 1 30 13 PM janka po
133. the recipe creation The most frequent is expression per 100 g of edible portion __ FoodCASE Y File View Tools Help Single Values Aggregated Values Recipes References Versions Clipboard 4 Aggregation Cooking Batch W Food Search y Aggregated foods tor Aggregated Food ID English Aggreg 7 English Name v Recipe ID Name 469 Radish red raw Radieschen roh Function contains sid 492 Raisins dried grape sultanas Rosine Weinbeere Sulta Rape oil Raps l Term carro Raspberp Himbeere roh Reblo eese Reblochon _ Case sensitive lgnore time 1 pa A recips 2 rezept Component criteria Red ge raw Rotkohl roh RhNENSw D Qenrh Component Rice drink nature Bio NB Open detrank nature Bio N Rice polished raw poliert Reis weiss Rice Baldo Migros ra Send to Clipboard Baldo Migros trock E o MNXK lt N LL k zii i n And Or Refresh 1459rows Open Aggregated components Multiple see tooltip for complete list k y Jagareo component Name code compo 38897 13 cis retinol RETOL13 Retinoids Search Clear 10609 alcohol ALC IProximates W Component Search 8021 lalcohol ALC Proximates g gt 5 17 rows _ open Function contains v Term Contributing single values of Contrb gt compo 7 code compo vame umt gt matrix Search Clear i
134. this level Click the OK button 45 User Manual for FoodCASE 1 4 4 draft 1 January 2013 8 Check or change the information for duplicated component value in the opened Single value detail window 9 Click the Save or Save and Close button to save the information 6 1 6 Duplicating Entire Single Food The duplication of an entire food with all component values is not possible 6 1 7 Updating Single Food Information All food properties can be modified including food name Updating procedure 1 Go to the Single Values register 2 Double click on food you want modify or click the Open button in the upper Single foods panel of the central working area 3 Change required information of food in the open Single food detail window 4 Click the Save or Save and Close button to save the information 6 1 8 Updating Single Component Value Information All information e g reference quality index method etc including value itself can be modified except food name Updating procedure 1 Go to the Single Values register 2 Select the food in which you want update a single value 3 Double click on value you want modify or click the Open button in the lower Single components panel of the central working area 4 Change required information of value in the open Single value detail window 9 Click the Save or Save and Close button to save the information 6 1 9 Deleting Single Value Food Deletion of single value or single food is
135. tion includes also creation of calculated values e g energy value sum of fatty acids vitamin A activity etc Calculation procedures are predefined i e there is a standardized list of calculation methods available in FoodCASE Due to legislative novelisation and different conventions there might be two or more calculation procedures listed for a component When one of the required components in aggregated food in formula is missing FoodCASE prevents calculation However in recipes when required components in formula for one or all ingredients are missing FoodCASE does not prevent calculation This means that calculated components in recipes might not be precise 82 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Calculated components are accessible for update when aggregated food or recipe is modified 6 8 3 Weights In food composition databases representative value for a food is usually calculated as arithmetic mean That means that values do contribute to the result equally To consider differences in food consumption market distribution of foods seasons and other aspects compilers use weighted mean to calculate representative value For calculation of weighted mean weights are usually applied to emphasize contribution of some value in a set of values to generate a representative value In FoodCASE user can define own weights and decide on calculation methods for representative value User defines weights when
136. tors at ingredient level i e separately to the nutrient content of each ingredient Retention factors are included in the application They are based on standardised list of retention factors proposed by EuroFIR V squez Caicedo A L et al 2007 User applies retention factors via preparation method If several cooking methods are applied the final retention factor results from combination of all retention factors e g multiplication operation is used 6 3 4 Tips for application of preparation methods Documenting recipe procedure is important for proper selection of cooking methods If only one preparation method applies for the entire recipe then one must select this preparation method for each ingredient Multiple preparation methods can be applied per ingredient e g if an ingredient is first stir fried separately and then baked in the oven 6 3 5 Creating Recipe Using the Recipes Register 1 Goto the Recipes register 2 Click the New button in the upper Recipes panel of the central working area 3 Complete at least mandatory information red fields in the opened Recipe calculation detail window Figure 6 3 5 1 and 6 3 5 2 58 User Manual for FoodCASE 1 4 4 draft 1 January 2013 11 e Enter the name of the recipe in original and English language e Select the Target matrix unit from the drop down list it is recommended to use W per 100 g edible portion Click the Add new ingredient button Select an aggregat
137. ture Figure 6 1 2 2 41 To be completed User Manual for FoodCASE 1 4 4 draft 1 January 2013 Apri kose roh Apri cot raw A a Food Ink ELT HN T 7 MN Manufactured prepackaged food A Brand name Producer Commercial name AZ oye ies a Ve kos v Typ polozky D tum pravy 2 14kB S bor JPG 1 2 2005 1 Prie inok s 10 12 2012 Prie inok s 14 7 2009 Prie inok s 27 9 2010 Prie inok s 14 9 2010 Prie inok s 30 11 2012 J CanonlJEGV Prie inok s 7 10 2010 3 CanonlJ Scan Prie inok s 7 10 2010 File Name apricots JPG Mmmm Ty de Figure 6 1 2 1 Allowed filename extensions are displayed in the Files of Type field 42 User Manual for FoodCASE 1 4 4 draft 1 January 2013 Hame English name Apricot raw Scientific name Single food ID 22 Other Properties Food Names i LanguaL Manufactured prepackaged food Brand name Producer Commercial name Generic name Classification EuraFIR classification Retention factor classification Eurocode classification Own classification Open in Data Quality Analysis Toolkit Figure 6 1 2 2 6 1 3 Indexing Single Food with LanguaL Code To be completed 6 1 4 Adding New Single Component Value New values from original sources are entered in the Single Values register One can either create a new single value by directly entering all new information or by
138. ure 1 Select the record food or value to which you want assign marker Click the Open button to open selected record Click the Markers bookmark In the window Existing markers set cursor on marker that you want to assign to record and oF W N Go to the one of Single Aggregated Values or Recipes registers click the Selection arrow button to move marker into the window Markers of this food Figure 4 3 2 Click the Save or Save and Close button to save the information 26 User Manual for FoodCASE 1 4 4 draft 1 January 2013 3l File rm Save qf Save 8 close yg Close A Food Name Aprikose roh English name Apricot raw Load picture Scientific name Single food ID 22 Food Info Food Label Food Names LanguaL FoodEx2 i Markers Other Properties Remarks Values Existing markers Markers of this food 5 root Ci root o Test Y Data Repository 3 is terribly old E Record status 0 EJ SGE BAG D o 1 asdf 3 fortified food 3 Data Repository 9 CJ Record status y deleted E partial 3 completed y checked Data quality evaluation Open in Data Quality Analysis Toolkit Figure 4 3 2 Markers assigned to a single food 4 3 3 Defining Markers Markers can be defined in the Administration Tool The Administration Tool is accessible only for users with special rights see User Manual for Ad
139. ut 24 50 g o w 1715 Rap X 650 amp 15 1716 Reis poliert Reis weiss 433 200 Open in Data Quality Analysis Toolkit Retention factor classification Without a classification all retention factors are assumed to be 1 If this food is used for recipe calculation then density can be required Figure 6 3 10 5 i FoodCAS File View Tools Help Single Values Aggregated Values yan Aereo NEG Batch a E 4204 Fried egg2 Spiegelei2 Fondue 2 Fondue2 O 4212 Ananas shake TEST Ananas sh C Case sensitive Ignore time Component criteria Component kieo mg w D 126572 wow ae promes 0 MW b TE 126566 _ all trans ret 0 317 p mR L3 ILLA RA s p kk MUT EMEN m3 Kefe roh 2 Jf 1716 1716 Reis See Reis weiss tr a ma C Case sensitive anore time 1715 Rapsol P Recipe Markers Figure 6 3 10 6 69 User Manual for FoodCASE 1 4 4 draft 1 January 2013 6 3 11 Modifying Recipe Values Calculated recipe values can not be modified manually They can be modified only within modification of the recipe by adding or removing ingredients and other properties and subsequent software calculation 6 3 12 Deleting Recipe Deletion of recipe is possible However deletion does not affect ingredients as such foods liste
140. uting single values for which the year of generation is unknown E g FAT 41 524 gt n p Figure 7 1 83 User Manual for FoodCASE 1 4 4 draft 1 January 2013 7 2 Data Consistency Check For database consistency there are automatic controls set for data input in FoodCASE e Check the uniqueness of the names e g original food name e Data types e g numbers string decimal point date each item of record may have assigned rules for its format Meeting the rules is checked whenever the field is completed and abandoned Without filling in a correct format user is not allowed to save the information e Selection of descriptors from standardized thesauri selection of standardized descriptors is compulsory In order to nurture a required database quality and representativeness one can set requirements on the data in order the database fits for purpose These parameters are managed in the Menu Tools Configure Warnings Currently only fixed list of warnings exists 7 3 Data Calculations Applied calculation procedures are standardized procedures that should ensure comparability of data and allow for their interchange The standard calculation procedures are used for e Data aggregation e Calculated derived components sums of fatty acids energy value based on algorithms defined in method indicator e Recipe calculation Calculation procedures for aggregation and recipe calculation are automatic and user has no i
141. ve Ignore time E Component criteria j4 Component e And Q Or 126566 all trans ret RETOLAT 0315 E RA MdB 329 asses irons ret RETOLATE Mami Aa 0315 ugRE W Jod k y C Case sensitive lanore time Search Clear PB Recipe Markers Figure 6 3 6 5 6 3 7 Adding Picture to Recipe Picture of recipe should reflect the very own picture of calculated food For adding a picture to a recipe follow the procedure described in chap 6 1 2 Adding Picture to Single Food that is applicable for uploading picture for foods at all database levels 65 User Manual for FoodCASE 1 4 4 draft 1 January 2013 6 3 8 Duplicating Recipe The duplication of neither recipe component value nor entire recipe with all component values is possible 6 3 9 Recomputation of Recipe For recomputation of a recipe follow the procedure in the chapter 6 2 9 Recomputation of Aggregated Food and Recipes 6 3 10 Modifying Recipe Ingredients In case composition of an ingredient and its amount has been updated recipe should be recalculated Modification procedure of recipe allows change in Recipe name Matrix unit List of ingredients and their amounts Preparation methods Yield factors Calculated components Description of meal preparation Modification procedure 1 2 6 Y 8 Go to the Recipes
142. versions in FoodCASE is in the Versions register in the drop down list Select version Figure 6 5 1 A user can get overview of foods within a version or display all versions altogether Version of the database is indicated for each food in food detail window In addition there is a special column Public indicating whether the food is ready for publishing or not using words true or false Figure 6 5 1 This is important feature in order to really well 27 User Manual for FoodCASE 1 4 4 draft 1 January 2013 evaluated data are selected for publishing and also to indicate that record does not need further check or assessment Data ticked for Public can be automatically exported and published e g where to into eSearch facility S Recipes References Versions Versioned aggregated foods Aggreg Name 3817 Quark natu Curds min 20 fat dry matter 72 Quark natu Curds with at most 10 fat dry matte 3156 Quark natu Curds with at most 1096 fat dry maite fau versions 0 M ES rublo ir res 4 ad 1 Scientit 7 Category 7 Edible VerSion Frischk se 521 head false 2768 Quark natu Test false 71 Quark natu Curds min 40 fat dry matter Frischkase head true a o O 3155 QQuarknatu Curds min 40 fat dry matte Met jme 522 Quark natu
143. wn For component FAT 6 703 of food Aprikosen getrocknet Coop 24 year of generation is not known For component FIBT 12 346 of food Aprikose getrocknet 20 year of generation is not known For component FIBT 6 707 of food Aprikosen getrocknet Coop 24 year of generation is not known For component FOL 12 338 of food Aprikose getrocknet 20 year of generation is not known For component ID 12 340 of food Aprikose getrocknet 20 year of generation is not known For component NA 6 706 of food Aprikosen getrocknet Coop 24 year of generation is not known For component PROT 6 708 of food Aprikosen getrocknet Coop 24 year of generation is not known For component RETOLAT 38 267 of food Aprikose getrocknet 20 year of generation is not known For component RETOLATE 38 266 of food Aprikose getrocknet 20 year of generation is not known For component SUGAR 6 711 of food Aprikosen getrocknet Coop 24 year of generation is not known For component WATER 6 710 of food Aprikosen getrocknet Coop 24 year of generation is not known Are you sure you want to continue Configure Warnings Figure 5 2 3 5 Warning window indicating missing information is displayed before aggregation Data Quality Analysis Ctrl D The Menu Tools Data Quality Analysis or use of the Ctrl D keys starts an extra FoodCASE module Data Quality Analysis Toolkit Figure 5 2 3 6 in w
144. y field empty Acquisition type Mandatory field empty Reference type Mandatory field empty Figure 6 4 1 2 71 User Manual for FoodCASE 1 4 4 draft 1 January 2013 43 Reference c Mec W Reference Search Hie Term meis C Case sensitive lanore time Dot PMI y priloha ciselnik jednotiek doc D Rad Studio 2010 Help UP1 Downloadsversion ini 3 revp rtnutr8 3 pat D tz sis Toolki File Name revportnutr8 3 69 1 pdf mesom mas OOOO De Figure 6 4 1 3 W Reference Search cau funcio Term C Case sensitive lanore time _Searen cu Language Reference type Article in Journal 3 Acquisition type Published and peer reviewed scientific paper Figure 6 4 1 4 72 User Manual for FoodCASE 1 4 4 draft 1 January 2013 File View Tools Help W Reference Search Column al columns Function contains Term C Case sensitive gnore tim ID Single Values Aggregated Values Recipes References l Versions M References Acquisition Type v Citation URL y Clipboard Aggregation Cooking Batch 112 Published and peer reviewed Lombardi Boccia et al Aspects of meat quality trace e 113 Published and peer reviewed L pez Ortiz Prats Moya Sanahuja Maestre P rez Gr 114 Published and peer reviewe
145. y matte JE P fat total FAT Hel And Or protein total PROT 0 8890 fatta FAT mean 329 a 9 oo fat tial FAT mean 3803 g W 7a O 4376 fatta FAT men 31 g Mw 70 20101 ffat total far men aa g Ww ol 0602 atta FAT jmem 833 g Mw 70 P Food Markers Figure 4 2 6 3 rada mouse over selected foods displays corresponding components in the lower part of the central working area 19 User Manual for FoodCASE 1 4 4 draft 1 January 2013 File View Tools Help Single Values Aggregated Values References Versions P Food Search M Single foods W Component Search Sinoie F zname scientiicname Engtisnname gt categoy importso gt 1366 Anonalisa A j Cheimya FEA 1369 Coco leite A Cocomut milk I 1368 Coco miolo JCoconut kerne G 1323 EFDRB1470 PT 1998 Avocado Portugal G 1370 Goiaba Guwa E Case sensitive C ignore time 182 Manga Mago Eee 1373 Maakj pPassionfrit KE Ee 1374 Papia JPaaa IEEE W Food Markers root o 7 Test LY is terribly old o CI SGE BAG o 7 asdf 3 fortified food 5 Data Repository EJ R
146. y recommended ID Ingredients Speck roh Bacon raw Amount 25 Preparation Stir fried 30 method Unit g gram Zwiebel roh Onion raw Amount 50 Preparation Stir fried 30 method Unit g gram mn Kochsalz Speisesalz Table salt Amount 0 5 Preparation Stir fried 30 method Unit g gram mem Add new ingredient Remove selected ingredient Ingredient H hnerei ganz roh No retention factor classification is assigned hence all retention factors are assume Ingredient Speck roh No retention factor classification is assigned hence all retention factors are assumed to be 1 edem Zwiebel roh m retention factor cuve is deleita bance all retention ONIS are assumed to be Figure 6 3 5 5 61 User Manual for FoodCASE 1 4 4 draft 1 January 2013 File View Tools Help Single Values Aggregated Values Recipes References Versions W Recipe Search T Recipes O Aga v English Name v Scientif Category Recipe Column all columns le 4204 Fried egg2 Spiegelei2 4205 Fondue 2 Fondue 2 Function contains M 4212 Ananas shake TEST Ananas sh 4213 Shake TEST Shake TES Term 4214 caputsch caputsch D m 4220 VEGE salad VEGE sala L Case sensitive 4225 cake

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