Background
Food composition tables comprise the analysis of food down to the energy, macronutrient (carbohydrates, proteins, and fats), and micronutrient components. This analysis is implemented in two different methods, namely the analytical and calculation methods. The analytical method comprises the analysis of food components in laboratories, using the different biochemical characteristics of nutrients, whereas the calculation method calculates an estimation of nutrient components based on available data on food items and other food composition tables, taking into consideration the preparation factors. The early food composition data was in the printed form, however currently most databases are uploaded on electronic platforms for easier and wider accessibility and storage. EMFID provides the collection of electronically available food data from the Eastern Mediterranean region in a standardized form, conforming to the international food composition tables.
Food composition tables differ from country to country as each culture has a different cuisine. The number of recipes may differ, as does the method of preparation and cooking of meals. The more comprehensive food dataset aims to include this variety and therefore requires efforts to update it.
