Description of foods
The names of foods are chosen to describe the food item as appropriate as possible. Sometimes, long descriptions are needed to identify a food and abbreviations may be used in the name. A list with abbreviations and symbols used (both English and Dutch) is available. In NEVO online 2016 synonyms are added to the search options, to get better search results (in Dutch only). Proprietary brands are mentioned only when needed to identify the food item and if the information appertains exclusively to that specific brand. The product group in which the foods are assigned is available in the document ‘Food group classification’.
Via the button ‘Product details’ (this is the button with ‘i’) additional information about the food item is given. This information may appertain to the brands on which the average value is based, the use of specific cooking fats, a recipe or a fortified food item. Nutrients added by the manufacturer to fortify foods are included here.
Recipes and average foods
The composition of some foods is insufficiently known on the basis of analyses. When possible these foods are included in the database as a ‘recipe’. The composition is calculated based on the known composition of the ingredients. However, recipes vary widely between regions and change over time. Standard recipes from a general cook book (Henderson HHF et al. Het Nieuwe Kookboek, 38e druk, Uitg. Kosmos-Z&K, Utrecht/ Antwerpen. 2008) are used. Several recipes are derived from ingredients on the label. In the ‘List of recipes NEVO online 2016’ the makeup of the recipes is listed to allow the user to assess the nutritional value in relation to the ingredients.
Averaged foods are included in the same document. Such foods include, for example, ‘boiled vegetables averaged’, ‘sausages without liver products averaged’, ‘raw beef with <5 g fat averaged’, et cetera. If possible, the selection of ingredients for these averaged foods was derived from the Dutch National Food Consumption Surveys (DNFCS) to account for the number of users and quantities consumed. For some averaged foods data on market shares (based on marketing research data or data from manufactures and trade organisations) is used.
Many fortified varieties of food items are available nowadays. Fortified and non-fortified foods cannot be merged in averaged foods, because of the differing amounts of micronutrients. Furthermore, several brands of the same type of fortified foods cannot be averaged due to fortification with different nutrients and/or with different amounts. This has resulted into more foods published under specific brand names.
The quantities given in NEVO online are total amounts including both naturally occurring and added micronutrients. In some foods, the micronutrients are additives (e.g., β-carotene as colouring agent). The manufacturer does not need to label the use of such additives as fortification, although the content can be elevated compared with foods without such ingredient.
The content of some components decreases over time. Manufacturers take this into account by adding a larger amount and indicating on the label the amount that will remain at the expiration date.
For fortified foods a * behind the value indicates the food is fortified with this component. Under the ‘productdetails’ button (this is the button with ‘i’), the fortified components are reported per food item. This does not apply to the food group ‘Clinical formulas’, as all vitamins and minerals have been added to these foods.
Fortified foods are also marked with * for derived components (e.g., RAE, RE and folate equivalents) if any of the contributing components is fortified; e.g., when folic acid is added, * occurs for folic acid and folate equivalents.
Margarine and other edible fats
The average composition of several of types of margarine, low fat margarine, cooking and frying fat is included in NEVO. The average composition is calculated from 2015/2016 data on individual brands. The ‘List of margarines, low-fat margarines, and other cooking fats' includes NEVO codes applying to the specific brands. The names ‘margarine product’, ‘low-fat margarine product’ and ‘butter product’ are used for foods that strongly resemble margarine, low-fat margarine or butter, but do not meet the requirements of the Netherlands Food and Commodities Act.
Detailed fatty acid composition of margarines, low fat margarines and cooking fats is no longer published in NEVO online 2016, due to lack of reliable and up to date information. This also accounts for recipes using the same ingredients.
Added and removed foods
255 New foods are
added and 60 foods removed
since the publication of NEVO online 2011. Reasons to add foods to
NEVO are, for instance:
• New foods put on the market
• Consumption of the food increased
• New food composition data available
A new classification of a food can also be a reason for a new
NEVO food code.
Foods that are no longer available in the market are removed from NEVO online.