Foods

Foods are uniquely defined sources of dietary exposure to chemical substances. Foods may refer to 1) foods-as-eaten: foods as coded in food consumption data (e.g. pizza); 2) foods-as-measured: foods as coded in concentration data (e.g. wheat); 3) any other type of food (e.g. ingredients, e.g. flour).

Output of this module is used by: Consumptions Market shares Food recipes Concentrations Processing factors Unit variability factors Occurrence patterns Substance authorisations Concentration limits Concentration models Foods as measured Focal food concentrations Total diet study sample compositions Food extrapolations Food conversions Consumptions by food as measured Dietary exposures with screening Dietary exposures Exposures Exposure mixtures

Foods as data

Food definitions are provided as lists/catalogues of food definitions, optionally with encompassing processing type definitions, facet definitions, hiearchy definitions, and additional food property information.

• Foods data formats

Other topics

• Food coding systems
• FoodEx2
• Food hierarchies