A food composition database (FCDB) provides detailed information on the nutritional composition of foods. FCDBs provide values for energy and nutrients (e.g. protein, vitamins and minerals) and other important food components (e.g. fibre) for each of the foods listed. These values are either based on chemical analysis which are carried out in analytical laboratories or are estimated from other appropriate data.
Food composition data are available in different formats e.g. paper-based, often referred to as food composition tables, or electronic versions, known as nutrient databases or databanks. FCDBs are usually country specific, however also a European Food Information Resource Network has been founded.
Data on the composition of foods are essential for a variety of purposes in many different fields of work, for example the assessment of energy and nutrient intake of individuals or groups. They are also necessary to assess the effect of diet on health and disease outcomes and therefore are an essential pre-requisite to epidemiological research. Ultimately, they help in the development of dietary guidelines for population groups and in planning menus for schools, hospitals, prisons and the armed forces. They have even been used to plan the food ration requirements for polar expeditions. The wide range of applications in a variety of other sectors include clinical dietetic practice, sports nutrition, the food industry (e.g. product development and food labeling), government food and health departments (e.g. target setting) and in nutrition education and health promotion.
  | Food composition sites - Danish Food Composition Databank - Links |
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