The food data compilation process adheres to internationally accepted standards, as described in the EuroFIR Quality Management System and the EuroFIR generic flow chart for food data compilation (Castanheira I et al., 2009; Westenbrink S et al., 2009*) is followed. This way, the work is standardised as far as possible and data are qualityassured.
* Castanheira I, Roe M, Westenbrink S, Ireland J,
Møller A, Salvini S, et al. Establishing quality management systems
for European food composition databases. Food Chemistry
Westenbrink S, Oseredczuk M, Castanheira I, Roe M. Food composition databases: The EuroFIR approach to develop tools to assure the quality of the data compilation process. Food Chemistry 2009;113:759-67.
Information in NEVO should be viewed as
the closest approximation of actual values. Foods are subject to
variations in composition for various reasons. Natural variation
among comparable foods may arise from differences in breed or
variety, cultivation or breeding method, soil conditions, season,
harvest time, and storage conditions.
Differences in composition may also in production although these processes are subject to stringent quality requirements. The use of different ingredients and methods of preparation, in the industry or at home, is another potential source of variation.