NEVO contains data of foods consumed frequently by a large part of the Dutch population. Foods of importance for specific groups of the Dutch population are also included. NEVO is an important resource for everyone involved in food composition, dietary advice, nutrition education or research.
NEVO data are accessible on a website: NEVO-online. In this topic at the RIVM website you can find information about the use of NEVO-online. In addition, this topic contains background information on the Dutch Food Composition Database.
NEVO online version 2023/8.0
This contains information on the composition of more than 2,300 foods. Data is available on more than 130 nutrients (proteins, carbohydrates, fats and fatty acids, vitamins and minerals).
In this version of NEVO Online, the meat substitutes and dairy substitutes food group has been updated. The composition of 33 foods in this group – including vegetarian burgers, vegetarian luncheon meat and almond drinks – has been analysed in a lab. The data on the other products in this group has been updated with information from the literature and labels. Furthermore, more than 100 new foods have been added to the other food groups in NEVO Online, largely on the basis of the Dutch National Food Consumption Survey . This survey shows which foods play an important role in the diet of the Dutch population.
Name changes in the bread food group
As a consequence of an amendment to the Flour and Bread (Commodities Act) Decree, the names of some breads and bread products have been changed. As of 1 July 2022, breads must be designated in accordance with this Decree. The names now list the main type of grain first and specify whether the bread is white, brown or wholemeal. As an example, the old name ‘bread currant’ has been changed to ‘wheat currant bread white’. However, NEVO Online users can still search for the ‘old’ bread names.
Niacin equivalents, tryptophan and vitamin D2
NEVO Online now also lists data of three new nutrients: niacin equivalents, tryptophan and vitamin D2 (ergocalciferol). The body can produce niacin (vitamin B3) from the amino acid tryptophan. A niacin equivalent content (niacin + tryptophan/60) has been calculated where both niacin and tryptophan are present in a food. The inclusion of vitamin D2 in the data set means that all vitamin D forms are now included.