A lot off attention is paid to the quality of data in the NEVO database. All nutrient values are evaluated before inclusion in the database according to the NEVO quality manual. Critical aspects considered in this manual are the food description, the sampling procedure and the analytical method. After careful consideration, decisions are taken with respect to food names, allocation of food code numbers including the merging of several tastes and brands et cetera. Selected data are entered into the NEVO database.

International standards

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 2009;113:776-80.
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.

Variability of data

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.