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, tomato); 3) any other type of food (e.g. ingredients like flour, tomato sauce).

Output of this module is used by: Consumptions Single value consumptions Market shares Food recipes Concentrations Single value concentrations Processing factors Unit variability factors Occurrence patterns Occurrence frequencies Substance authorisations Deterministic substance conversion factors Concentration limits Concentration models Modelled foods Focal food concentrations Total diet study sample compositions Food extrapolations Food conversions Consumptions by food as measured High exposure food-substance combinations Dietary exposures Single value 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, hierarchy definitions, and additional food property information.

• Foods data formats

Other topics

• Food coding systems
• FoodEx2
• Food hierarchies
• Food unit weights