1. Mark Roe (EuroFIR AISBL)
Identifying and Sampling Composite Dishes
Mark Roe (EuroFIR AISBL)
Workshop On Standardized Methodologies For Creating Food Composition Databases
Tunis, Tunisa, 5th-8th November 2018

2. Define classification of composite dishes
Use national database classification
Other classification, e.g. EFSA FoodEx2
Classification of composite dishes depends on the aim!
Collected recipes could represent
‘average’ dishes eaten by whole population
variations of ‘everyday’ recipe
dishes eaten by specific sub-groups e.g. children, ethnic groups

3. Example classification: FoodEX2

4. How to identify commonly consumed dishes?
National consumption survey data
dishes most frequently consumed
visit homes and record details of ingredients and cooking process
Use sales statistics
market leading restaurants, fast food, take-aways or catering companies  collection of menus
market leading manufacturers or distributors of ready-to-eat dishes  collection of labels and recipe leaflets
most sold ready-to-eat dishes (brands)
Use popular cookbooks, magazines, recipe archives on internet
find out the most frequently published recipes

5. Identifying recipes for individual dishes
Use National ‘standard’ recipe book
Use popular cookbooks, magazines, recipe archives on internet
find out the most frequently published recipes
Survey representative households
N>5?
Record ingredients used, including amounts and preparation
Record preparation details
Photographic/video
Collect duplicate samples (if analysis possible)

6. Calculation from survey results
Calculate using ‘standard’ method
Use yield and retention factors
Use ‘average’ values for ingredients and amounts
Use common ingredients
Consider not including ‘unusual’ ingredients
Calculate ‘average’ ingredient amounts or use ‘typical’ amounts
Use food composition data from national datasets where possible
Use values from other food composition tables where needed
Check sources of data and ingredient types are similar
Calculate missing nutrient values where needed
Major ingredients are the most important
Remember that recipe calculations are an estimate!

7. Document data Source of recipes Ingredients and amounts
Preparation details
Calculation type
Yield factor and retention factors used
Food composition data used
Software used (with version)