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The nelfood.com Story
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nelfood.com grew out of the Physical Properties of Food DataBase project.
This project was initiated to collect and make available on the internet reliable and useful data on Physical Properties of Foods.
The project was part funded by the EU, received commercial sponsership from Nestle, RHM and Unilever, was managed by Dr Paul Nesvadba, and the internet work was done by NEL.
For more information please see: Knowledge System > Generic Documents > Contributors
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Adding / Editing Food Materials
This form identifies the characteristics of the food.
The food is placed into categories and sub-categories by selecting the
appropriate ones from the drop down list that is displayed when the mouse click
the down arrow in the right hand edge of the edit box.
Various other physical characteristics are supplied. These characteristics
identify various items such as water content, pore size and the structure.
Although the category and sub-category must be supplied, not all data fields
need be completed as there may be no valid response for some of the fields,
depending on the food stuff. It is strongly recommended that the proper name of
the food be entered as this eases identification later.
An example Food Material is shown in 3 parts below:
When editing an existing material, the Food Category cannot be changed, only its sub category.
The five 'content' properties, water, protein, fat, carbohydrate, and mineral,
must only contain numerical values. They cannot contain any non-number character.
If a value range needs to be entered, enter one extreme as the value and describe
the range as part of the Remarks.
Details on what each of the data fields mean, and what is required, is found here.
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Copyright © 2010 Food Properties Awareness Club (FPAC)