Foods |
Source |
Indicates the source of food and there can be more than one source. |
Physical state/form when measured |
Physical state or form of food when the quantity to be used/consumed is determined. |
Cooking method/ preparation |
Describe the cooking method used immediately before consumption. It does not apply to cooking methods used for preservation purposes. |
Preservation method |
Form in which food was preserved for the short or long term. |
Wrapping/preservation material |
Provides information on how the food is ready-made or packaged. This facet will only be proposed when there are descriptors, particularly to be canned. |
Flavor additives |
Small amount of other food or substance is added to the food for flavoring, completely impregnating the food (or is mixed with the food); it is qualitative information. |
Sugar content |
Provides information on the intrinsic sugar content of the food. This does not concern the addition of sugar to the food by the interviewee just before eating it; such added sugar should be listed and quantified as a separate ingredient. |
Fat content |
Provides information on the intrinsic fat content of the food (or type of milk used for some dairy products). |
Food production |
Helps discriminate foods prepared at home from purchased foods. This facet provides information on where the food was prepared, regardless of whether it was consumed on site or delivered. |
Brand/commercial name of product |
Provides information on the brand and/or product name of the food. |
Edible skin/shell/crust |
Provides qualitative information on whether the skin or shell is eaten by the interviewee. |
Apparent/visible fat consumed |
Provides qualitative information on whether the interviewee ate the fat around the meat cut. |
Type of fat used |
This qualitative information is especially proposed when the descriptors homemade/commercial and fat used are known from the food production facet selected for a given food item. |
Type of liquid used |
This qualitative facet is proposed especially if the food was described as being reconstituted using powder or diluted using concentrates.
|
Sodium content |
This qualitative facet is proposed to define the sodium content of the food as normally salted, reduced salt/sodium, dietary product with sodium restriction, or without added salt. |
Recipes |
Known/unknown recipe |
It is used to find out if the interviewee knows the recipe (ingredients and quantities), as this will influence how the recipe will be described. In case the interviewee knows the recipe, he will have to provide all the ingredients. If the interviewee does not know the recipe, the recipe will be described and quantified as a part of the entire standard recipe. |
Preparation of recipe |
It helps to distinguish a recipe prepared at home from a ready-made one. If the recipe is homemade, the interviewee may know the recipe or any of its components (for example, qualitative type of fat used for the preparation). If the recipe is commercial, the interviewee may know the brand name (or product name) of the recipe purchased. |
Recipe brand/name of product |
It is used to enter information about the brand and/or name of the product in a recipe. The list of default product name/brand is available, but the missing information can be added manually. |