Autor(es):
Dias, M. Graça 
; Viegas, Silvia ; Brazão, Roberto ; Oliveira, Luisa
Data: 2013
Identificador Persistente: http://hdl.handle.net/10400.18/1842
Origem: Repositório Científico do Instituto Nacional de Saúde
Assunto(s): Composição de Alimentos; PortFIR; Database Users
Descrição
Information sharing and management among all the intervenients in food chain is
crucial to improve food safety and to promote and protect public health. It optimizes resources
usage and provides evidence support to define and promote policies in food and nutrition and
to increase the efficiency of food productive systems. Objectives. To share information among
Portuguese Food Composition Table users, to identify their needs, in order to define priorities
for the update of the National Food Composition Table. Material and Methods. INSA, IP
established a partnership with GS1 Portugal, to develop a programme, “Portuguese Food
Information Resource” (PortFIR), to implement national networks of knowledge sharing on
nutrition and food safety. The program has the collaboration of governmental and private
organizations encompassing health, agriculture and economy sectors and includes a food
information web portal integrated in a Food Information Network Management System
(SGRIA). Two networks were created to date, “Food Composition” and “Food Microbiological
Information”, acting through working groups (WG), some of which are transversal to both
networks. “Users” WG (GTU) developed a questionnaire to evaluate the needs and satisfaction
of the users of the Portuguese Food Composition Table (FCT). The questionnaire was
implemented on-line from July to October 2011 using the software LimeSurvey®, and FCT users
were invited to participate through direct contact by email and/or through professional
associations and networks. Results. The analysis of the responses revealed that the preferred
format of the FCT is “on-line” (52%) (options: on-line, CD-Rom, book, other) and that 80% of
responding users are satisfied with either FCT format. Regarding additional information needs,
users refer allergens (50%), food portion (39%), fatty acids n-3 and n-6 (25%), and traditional
dishes (23%). Respondents consider the number of foods, micronutrients and composite
dishes as the main limitations of the present FCT. Conclusions. The cooperation between data
producers, users and compilers is contributing to optimize the usage of National resources and
to disseminate the knowledge about nutrition and food safety within the country. The
information obtained through “PortFIR – GTU” will allow compilers to establish informed
priorities taking into account the expressed needs of users across the food chain.
