National Food Consumption Survey
RIVMNational Institute for Public Health and the Environment regularly collects data about the overall food consumption of the entire Dutch population and of individual population groups. That research takes place within the framework of the National Food Consumption Survey (Voedselconsumptiepeiling (Dutch) or VCP). In November 2018 the latest results of the National Food Consumption Survey were published. This Survey describes the food consumption and the intake of energy and nutrients by the entire Dutch population, aged 1 to 79 years old. The results are published on www.wateetnederland.nl (in Dutch).
Dutch Food Composition Database
The Dutch Food Composition Database (Nederlands Voedingsstoffenbestand (Dutch) or NEVO) contains information about the composition of food products that are used regularly in the Netherlands or are important to specific demographics. The database contains information about energy and nutrients, such as proteins, fats, carbohydrates, vitamins and minerals. The NEVO Online website provides information on the calorie count and 136 nutrients in 2,389 foods. In addition, RIVM also manages the Dutch Supplements Database (Nederlandse Supplementendatabank or NES), a complementary database on the composition of food supplements.
Study on Nutritional Status
The most accurate way to determine the intake of salt, iodine and potassium is by measuring excretion in urine over a 24-hour period. In its Study on Nutritional Status of Dutch Adults, RIVM monitors the intake of salt, iodine and potassium using 24-hour urine analysis, in collaboration with the Doetinchem Cohort Study.
International networks and activities
RIVM is involved in the Horizon2020 PROMISS project, which aims to better understand and prevent malnutrition in older people, thus promoting active and healthy ageing. More international projects on food and nutrition in which RIVM is involved can be found in our international project database.
WHO Collaborating Centre on Nutrition
Since 2008, RIVM's department of Nutrition and Health has been designated WHO Collaborating Centre (CC) for Nutrition. The department supports the work of the World Health Organization (WHO) on healthy and sustainable diets and prevention of chronich diseases. This is done through research and scientific publications, development of methodologies and manuals, training, participating as experts in WHO meetings and providing expert advice to WHO and Member States. Read more about this WHO CC on Nutrition.
RIVM participates in a variety of food and nutrition expert networks. In the area of food consumption and food composition, RIVM experts participate in several networks of the European Food Safety Authority (EFSA).
Sustainable Development Goals