PROTEIN H2020 Project

Part of EU Open Research Repository
Published October 4, 2022 | Version 1.1
Dataset Open

PROTEIN NAP Database

Creators

  • 1. Information Technologies Institute, Centre for Research & Technology Hellas, Thessaloniki, Greece
  • 2. School of Biosciences & Medicine, Faculty of Health and Medical Sciences, University of Surrey, Guildford, UK
  • 3. Department of Rehabilitation Sciences and Department of Cardiovascular Sciences, Katholieke 24 Universiteit Leuven, Belgium
  • 4. Department of Endocrinology, Diabetes and Nutrition and German Institute of Human Nutrition, 20 Charité, Universitätsmedizin Berlin, Germany
  • 5. Department of Nutritional Sciences and Dietetics, International Hellenic University, Thessaloniki, 22 Greece
  • 6. CIPER, Faculdade de Motricidade Humana, Universidade de Lisboa, Estrada da Costa, Dafundo 11 1499-002, Lisbon, Portugal

Description

A dataset of expert-validated Nutrition and Physical Activity Plans (NAP), i.e., plans created and reviewed by experts in nutrition and physcial activity, as well as, medical experts. The dataset contains foods, meals, recipes, and physcial activities.

The following databases have been used as input:

  • USDA Food Composition Database, April 2018 (United States)
  • Portuguese Food Composition Table (TCAP)
  • Brazilian Food Composition Table (TACO)
  • Peso, Uma Questão de Peso (Portugal)*
  • Base de Datos del Centro de Enseñanza Superior de Nutrición y Dietética (CESNID Foundation, Spain)*
  • Luján University Data Base (Argentina)
  • Spanish Food Composition Database (BEDCA, UGR)
  • French food composition (CIQUAL, ANSES)
  • Composition tables of foods and Greek dishes (CTFG, HHF)*
  • Food Composition Database for Epidemiological Studies in Italy (FCDBE, IEO)*
  • Irish Food Composition Database (IFCD, UCC)
  • Polish Foods Composition Database (PFCT, NFNI)*
  • Tables of the Nutritional Composition of Food Consumed in Brazil of IBGE (TCNA, IBGE)
  • McCance and Widdowson’s The Composition of Foods integrated dataset (Co FID)
  • Mexican Food Equivalents System (Mexico)*

* Items originating from these databases where not included in the offered file due to copyright issues; you may contact the authors directly for further inquiries regarding these items.

Funding: The research leading to these results has received funding from the European Union’s Horizon 2020 Research and Innovation Programme under grant agreement No 817732 (PROTEIN: PeRsOnalized nutriTion for hEalthy living).

© 2022 by the authors.

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Additional details

Related works

Is new version of
Dataset: 10.5281/zenodo.7143234 (DOI)
Is referenced by
Journal article: 10.3390/nu14204435 (DOI)

Funding

European Commission
PROTEIN – PeRsOnalized nutriTion for hEalthy livINg 817732