| Full text | |
| Author(s): |
Coelho, Kristy Soraya
[1, 2]
;
Giuntini, Eliana Bistriche
[1]
;
Grande, Fernanda
[1, 2]
;
Dias, Joao da Silva
[3]
;
Purgatto, Eduardo
[4, 1]
;
Gombossy de Melo Franco, Bernadette Dora
[4, 1]
;
Lajolo, Franco Maria
[4, 1, 5]
;
de Menezes, Elizabete Wenzel
[1, 5]
Total Authors: 8
|
| Affiliation: | [1] Food Res Ctr FoRC CEPID FAPESP, Sao Paulo - Brazil
[2] Univ Sao Paulo, FCF FEA FSP, Appl Human Nutr Interunits Program PRONUT, Sao Paulo, SP - Brazil
[3] Fed Univ Parana UFPR, Dept Elect Engn, Curitiba, Parana - Brazil
[4] Univ Sao Paulo, Fac Pharmaceut Sci, Dept Food & Expt Nutr, Sao Paulo, SP - Brazil
[5] BRASILFOODS, Sao Paulo - Brazil
Total Affiliations: 5
|
| Document type: | Journal article |
| Source: | Journal of Food Composition and Analysis; v. 84, DEC 2019. |
| Web of Science Citations: | 0 |
| Abstract | |
The first version of the Brazilian Food Composition Table (TBCA) website was created in 1998. Version 6.0, launched in 2017, was developed collaboratively by the Food Research Center, University of Sao Paulo and the Brazilian Network of Food Data Systems. It is freely available at www.fcf.usp.br/tbca. The updated version comprises two databases: (i) the Biodiversity and Regional Food Database (TBCA B-DB), which contains analytical data on Brazilian food biodiversity; and (ii) the Nutrient Intake Evaluation Database (TBCA NIE-DB), comprising data on most foods consumed in Brazil, including the content of 34 components. The TBCA NIE-DB presents composition data for more than 3400 foods, including raw foods, manufactured products and composite dishes. The data can be searched by food name in Portuguese or English or by the scientific name. Searches by food group or by component can also be performed, and reports are generated according to the data available and database accessed. A new functionality implemented in the website is the evaluation of energy intake for general users. TBCA NIE-DB is a tool for evaluating nutrient intake for individuals and populations and it assists professionals with dietary prescriptions. Computational tools using TBCA NIE-DB can be developed for various applications, such as generating personalized menus. (AU) | |
| FAPESP's process: | 13/07914-8 - FoRC - Food Research Center |
| Grantee: | Bernadette Dora Gombossy de Melo Franco |
| Support Opportunities: | Research Grants - Research, Innovation and Dissemination Centers - RIDC |